Chicken drumsticks with mushrooms and fino wine

Ingredients

• 8chicken drumsticks
• 500 gmushrooms
• 1onion
• 2 clovesgarlic
• 100 mlfino wine or dry sherry
• 200 mlchicken stock
• 4 tablespoonsextra-virgin olive oil
• to tastesalt
• to tasteground black pepper
• for garnishfresh parsley, chopped

Instructions

1. 1

   Season the chicken

   Season the chicken drumsticks with salt and ground black pepper.

2. 2

   Brown the drumsticks

   Heat the olive oil in a large casserole over a medium-high heat. Brown the drumsticks on all sides until well sealed, then lift them out and set aside.

3. 3

   Soften the onion

   Add the chopped onion to the same casserole and cook until translucent, about 5–7 minutes.

4. 4

   Add the garlic

   Stir in the chopped garlic and cook for 1 minute more, until fragrant.

5. 5

   Cook the mushrooms

   Add the sliced mushrooms and cook for 8–10 minutes, until they have released their liquid and are beginning to brown.

6. 6

   Deglaze with wine

   Pour in the fino wine and scrape the bottom of the casserole to loosen the browned bits. Let it cook for a couple of minutes so the alcohol evaporates.

7. 7

   Return the chicken

   Put the drumsticks back in the casserole and add the chicken stock.

8. 8

   Simmer until tender

   Bring to the boil, then lower the heat, cover and simmer for about 25–30 minutes, until the chicken is tender and cooked through.

9. 9

   Check the seasoning

   Taste the sauce and add more salt or black pepper if needed.

10. 10

    Garnish and serve

    Serve the drumsticks with the mushroom sauce and scatter over the chopped fresh parsley.

What is chicken with mushrooms and fino wine?

This is a Spanish-style braise: chicken is browned, then gently cooked with mushrooms, aromatics, stock and a splash of fino or dry sherry. Fino is a dry fortified wine associated with southern Spain, and its crisp flavour brings a savoury lift to the sauce.

The method works because the same casserole is used for browning and simmering. The browned bits left behind enrich the onion, mushrooms and wine, giving the finished sauce depth without a long ingredient list.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 90g protein, 6g carbs, 35g fat.

The chicken supplies most of the protein, while the olive oil contributes much of the fat; the mushrooms and onion provide a small amount of carbohydrate. For a balanced plate, serve a drumstick with plenty of mushrooms and a portion of vegetables, rice or potatoes to suit your appetite.

Choose the chicken and mushrooms

Drumsticks: Their bone-in shape holds up well during a covered simmer and becomes tender as it cooks. Brown them on all sides first for a more savoury base.

Mushrooms: Slice them evenly so they cook at a similar rate. Give them time to release their moisture and start browning before adding the wine.

Build flavour in the casserole

Onion and garlic: Cook the onion until translucent before adding the garlic, which needs only a minute so it becomes fragrant without catching.

Wine: Scrape the base of the pan as the fino goes in to lift the browned residue into the sauce. A couple of minutes of cooking lets the wine mellow before the stock is added.

How to judge when it is ready

Chicken: After 25–30 minutes at a gentle simmer, the meat should be tender and cooked through. If it is not yet tender, continue simmering and check again shortly.

Sauce: The mushrooms and stock make a light, savoury sauce rather than a thick gravy. Keep the casserole covered while simmering as directed, and check the seasoning before serving.

Keep the simmer gentle

Once the casserole comes to the boil, reduce the heat before covering it. A gentle simmer helps the chicken cook evenly and keeps the sauce from boiling away too quickly.

The recipe gives a 25–30-minute simmer after adding the stock. Start checking at the lower end of that range, since drumstick size and cooking heat can affect timing.

What to serve alongside

The mushroom sauce pairs well with boiled or mashed potatoes, rice, or crusty bread to catch the juices. A green salad or simply cooked vegetables can add freshness alongside the rich, savoury chicken.

Serve the drumsticks hot, spooning the mushrooms and sauce over them and finishing with chopped parsley.

Recipe notes & tips

• Pat the drumsticks dry before seasoning to help them brown in the casserole.
• Brown the chicken in batches if the casserole is crowded, so the pieces sear rather than steam.
• Slice the mushrooms to a similar thickness for more even cooking.
• Scrape the casserole well when adding the fino to incorporate the browned bits.
• Keep the heat low after bringing the stock to the boil and check that the casserole is simmering gently.
• Taste the sauce before serving, as the stock may already contribute salt.

Variations

• Use chicken thighs: Swap in bone-in thighs and simmer until tender and cooked through.
• Try another dry sherry: Use dry sherry in place of fino for a similar savoury finish.
• Add thyme: Include a small sprig while the chicken simmers, then remove it before serving.
• Include carrots: Add sliced carrots with the onion for extra sweetness and texture.
• Serve with rice: Spoon the chicken and mushroom sauce over cooked rice to make the meal more substantial.

Common mistakes to avoid

• Crowding the casserole: The chicken may steam instead of brown; sear it in batches if needed.
• Adding garlic too early: It can burn while the onion softens; add it only for the final minute of that stage.
• Rushing the mushrooms: They need 8–10 minutes to release their liquid and begin to brown.
• Skipping the deglazing: Scrape the casserole after pouring in the wine to bring the browned flavour into the sauce.
• Boiling hard throughout: Lower the heat after the initial boil and simmer covered for more even cooking.
• Serving without tasting: Check the sauce for salt and pepper at the end and adjust if needed.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a covered saucepan until piping hot throughout, adding a splash of stock or water if the sauce has thickened.

Frequently asked questions