Meat & Poultry

Mediterranean-Style Pan-Fried Chicken Drumsticks

Mediterranean-Style Pan-Fried Chicken Drumsticks

Mediterranean-Style Pan-Fried Chicken Drumsticks

Mediterranean-style stir-fried chicken drumsticks are a tasty and very easy-to-prepare second course of meat. Continue reading for the presentation of the dish!


In the management of this food blog, I usually divide the creative phase from the operational one. In the operational phase I limit myself to cooking the dishes I imagined, resuming the video recipe, etc. During the creative phase, I think about the dishes to be made and I carefully avoid entering the sites of other bloggers so as not to be influenced and accidentally copied. their dishes. Today’s dish, however, is an exception as the inspiration came from this video of Fatto in Casa da Benedetta that appeared in my YouTube feed and that I redid almost immediately.

My recipe for these Mediterranean-style stir-fried chicken drumsticks is very similar to its version, however, with some differences and a little trick to give the sauce an edge. Here are which ones:

  • I replaced the chicken in pieces with the chicken drumsticks. Using pieces of meat of the same size it is easier to obtain uniform cooking (a chicken leg, for example, has a longer cooking time than a fin)
  • I replaced the black olives with Taggiasca olives, I find that the flavor harmonizes better with that of dried tomatoes in oil;
  • I used garlic squeezed with a garlic press (see mine) instead of poached. With such strong flavors at stake I find that poached garlic is likely to go unnoticed ;
  • I added a couple of anchovies in oil. It might seem like heresy but in reality, in well-browned meat dishes rich in sauce like the one today, anchovy in oil only enhances the flavors. The reason is due to the glutamate naturally contained in anchovies in oil (but also in Parmesan, olives, tomatoes, etc.) which acts as a flavor enhancer. The result will be that the flavor of the anchovies will not be perceived in the dish but the final sauce will have an extra edge.

How to prepare the chicken drumsticks in a Mediterranean pan

Mediterranean-style pan-fried chicken drumsticks

A second dish based on chicken legs in a pan that is very easy to prepare and very rich in taste.
 Dish Seconds
 Kitchen Italian
 Keywords chicken thighs, chicken drumsticks, chicken
 Preparation 10 minutes
 Cooking 50 minutes
 Total time hour
 Portions 3
 Calories 600 kcal


  • chicken drumsticks
  • 140 dried tomatoes in oil
  • 20-30 green olives
  • 20-30 Taggiasca olives
  • 15-20 desalted capers
  • anchovies in oil
  • clove of garlic
  • tablespoon dry rosemary
  • knob of clarified butter
  • glass of wine


  1. Brown the chicken drumsticks in a pan (greased with a knob of clarified butter) over high heat for about 15 minutes (they must brown on all sides) keeping the lid partially open (so as to let out the steam and not to boil the meat).
  2. Add the wine to deglaze the cooking juices. Allow the alcoholic part of the wine to evaporate over moderate heat.
  3. Add a clove of squeezed garlic and the rest of the ingredients. Close the lid and cook over moderate heat for at least 30 minutes. NB: periodically check the meat, if the sauce dries too much add a little water from time to time. The thighs are ready when the meat begins to peel off the bone.

    Transfer to plates and serve.

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