Skillet Chicken Drumsticks with Leeks


  • 6 Chicken drumsticks
  • 2 large leeks, diced
  • 1 small yellow onion
  • 1 clove garlic diced
  • 1/2 cup chicken stock, or broth
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. grass fed butter
  • 1 tsp. Sage
  • Fresh pepper to taste


  1. In large skillet, heat oil and leeks, onion, garlic and sage until leeks are soft.
  2. Add in broth and chicken.
  3. Cover and cook for 30 minutes simmering on low.
  4. Uncover and add butter and turn heat to medium high.
  5. Continue to cook while turning legs until skin is browned for approximately 5 more minutes.
  6. Check for doneness by taking one leg out and piercing with a fork, the juice should run clear when cooked through.

Serves 2-3

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