Drumsticks with Peas and Rice Be the first to rate & review! This chicken main-dish recipe comes with its own side-dish accompaniment that's sure to get raves from your family. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 20, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 1 hrs 10 mins Total Time: 1 hrs 40 mins Servings: 4 Jump to Nutrition Facts Ingredients 8 chicken drumsticks 1 teaspoon kosher salt or salt 3 tablespoon butter 1 tablespoon olive or cooking oil 2 medium onions, chopped 1 shallot, finely chopped 2 cloves garlic, minced 1 bay leaf ¾ teaspoon dried thyme, crushed ¼ teaspoon freshly ground black pepper ½ cup dry white wine or chicken broth 1 14 ounce can reduced-sodium chicken broth Fresh mint leaves 1 Peas and Rice, below Peas and Rice 2 cup fresh or frozen peas ½ cup sliced green onions 3 tablespoon melted butter ¼ cup torn mint leaves ¼ teaspoon salt ⅛ teaspoon sugar 3 cup cooked rice 2 tablespoon reduced-sodium chicken broth Directions Sprinkle chicken with salt. In 12-inch skillet cook chicken in hot butter and oil over medium-high heat for 10 minutes, turning often. Using tongs, remove chicken, keeping butter and oil in skillet. Set chicken aside. Add onions, shallot, garlic, and bay leaf to skillet Cook 5 minutes or until onion is tender, stirring to scrape up browned bits. Return chicken to pan. Sprinkle with thyme and pepper. Add wine and broth. Bring to boiling; reduce heat. Simmer, covered, 45 to 60 minutes or until tender, spooning juices over chicken. Remove chicken. Cover; keep warm. Simmer onion mixture in pan, uncovered, 10 minutes. Season with salt and pepper. Remove bay leaf. To serve, transfer chicken to platter. Sprinkle with mint. Serve with onion mixture and Peas and Rice. Makes 4 servings. Peas and Rice In saucepan cook peas in boiling salted water, covered, until tender (10 minutes for fresh, 3 minutes for frozen). Drain. Plunge in ice water; drain. In 12-inch skillet cook green onions in melted butter for 1 minute. Add cooked peas, mint leaves, salt, and sugar. Cook and stir 1 minute. Stir in rice and reduced-sodium chicken broth or water; heat through. Rate it Print Nutrition Facts (per serving) 691 Calories 34g Fat 51g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 691 % Daily Value * Total Fat 34g 44% Saturated Fat 15g 75% Cholesterol 164mg 55% Sodium 874mg 38% Total Carbohydrate 51g 19% Total Sugars 8g Protein 38g Vitamin C 40.7mg 204% Calcium 121.2mg 9% Iron 6.7mg 37% Potassium 753mg 16% Folate, total 189.5mcg Vitamin B-12 0.5mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.