INGRÉDIENTS:
- 1½ lbs chicken drumsticks, about 5--6 total
- 3 tbsp olive oil, divided
- 1 yellow onion, peeled, halved, and sliced into thin wedges
- 3 carrots, peeled and cut into rounds
- 3 ribs celery with leaves; ribs diced and leaves minced
- 1 |b Yukon gold potatoes, scrubbed and medium-diced 3c chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp whole-grain mustard A cup loosely packed dill, roughly chopped
- 1 lemon, juiced
- 1 tsp sumac, optional, for serving
- Salt and pepper
- Preheat oven to 400°F.
INGRÉDIENTS:
- Pat chicken dry and season with salt and pepper.
- Heat 1½ tbsp olive oil in a wide braising pot over medium-high heat. Add drumsticks and cook 4--5 mins per side until golden brown on both sides.
- Transfer to a plate.
- Turn the heat on pot to medium. Add onion, carrots,
- celery, celery leaves, and potatoes. Season with salt and pepper. Cook for 5-7 mins until the onion softens.
- Combine chicken broth, Dijon mustard, honey, and whole-grain mustard in a glass measuring cup and whisk until smooth.
- Pour the sauce over the vegetables and add another pinch of salt and pepper. Nestle the chicken into the pot. The drumsticks should not be fully immersed!
- Bring to a boil and then turn off the heat.
- Transfer the pot to the oven. Bake, uncovered, 40-50 mins or until the chicken reaches 165°F and the potatoes and carrots are tender.
- Carefully return the pot to the stovetop. Turn the heat to medium-high and let the broth simmer rapidly for 5-7 minutes to reduce further. Taste and season.
- Turn on the broiler. Drizzle remaining 1½ tbsp olive oil
- Over the chicken. Place under the broiler for 2-3 minutes until the skin becomes crispy. Turn off broiler.
- Pour lemon juice over the chicken and scatter the dill on top. Finish with a sprinkle of sumac on top.
- Carefully mix dill into the broth and let stand for 5 mins.
- Divide chicken between shallow bowls and spoon the vegetables and broth around the chicken. Enjoy!