Ingredients
- 6 chicken drumsticks
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3 cups whole milk
- 1 medium onion
- finely chopped
- 4 cups chicken stock
- 4 toasted slices country-style bread
- Flat leaf parsley
Instructions
- Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
- In a 5-to 6-quart crock pot, heat the butter over high heat until hot.
- Sear the chicken, turning, until browned, 6 to 8 minutes total.
- Sprinkle the flour over the chicken and stir to coat.
- Stir in the milk, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Simmer the stew on low, covered, until the meat is very tender, about 5 hours.
- Shred the chicken, discarding the bone and skin, if desired, then stir together with the cooking liquid.
- Season with salt and pepper to taste and serve over toasted bread, sprinkled with the parsley leaves.
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