Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 1 Tbsp. oil
- 8 chicken drumsticks
- 1.2 oz. envelope herb with garlic soup mix
- 2 cloves garlic, minced
- 1 cup water
- 1 Tbsp. cornstarch
- 1/8 tsp. pepper
Preparation:
Heat oil in a large skillet over medium heat and add drumsticks. Cook for 8-10 minutes until skin is browned, turning frequently. Drain browned drumsticks well and return to skillet.Combine soup mix, 3/4 cup of the water, and minced garlic in a small bowl and pour over chicken. Bring to a boil, then cover and reduce heat. Simmer for 15-20 minutes until juices run clear and chicken is thoroughly cooked. Remove drumsticks from skillet and cover to keep warm.
In small bowl, combine 1/4 cup water, cornstarch, and pepper and blend well. Add to liquid remaining in skillet. Bring to a boil, stirring frequently; boil 2 minutes until sauce thickens and bubbles. Serve over chicken with hot cooked rice or mashed potatoes. 4 servings
