Cozy Maple-Braised Chicken Drumsticks with Carrots and Garlic

Quick Recipe Version (TL;DR)

• Yield: 4 servings (8 drumsticks)
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 8 chicken drumsticks (about 2 to 2.5 lb total)
• 1 ½ tsp fine sea salt, ½ tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large yellow onion, sliced
• 3 large carrots, cut into 1/2-inch chunks
• 4 garlic cloves, minced
• 1 ½ cups low-sodium chicken broth
• 1/3 cup pure maple syrup (amber or dark)
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp dried thyme (or 4 sprigs fresh)
• 1 bay leaf
• Optional garnish: chopped fresh parsley or thyme

Do This

• 1) Pat drumsticks dry, season with salt and pepper.
• 2) Brown chicken in olive oil over medium-high heat, 8–10 minutes; remove to a plate.
• 3) In same pot, melt butter and cook onions and carrots until lightly golden, 6–8 minutes; add garlic for 1 minute.
• 4) Stir in broth, maple syrup, Dijon, vinegar, thyme, and bay leaf; scrape browned bits from bottom.
• 5) Return chicken to pot, cover, and simmer gently on low 30–35 minutes, until chicken is very tender (about 175°F internal).
• 6) Uncover and simmer 10–15 minutes to slightly thicken; adjust seasoning and serve hot with sauce and vegetables.

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Why You’ll Love This Recipe

• Perfect cozy dinner: tender braised chicken in a gently sweet, savory maple broth.
• All-in-one pot: chicken, carrots, and onions braise together for easy cleanup.
• Balanced flavor: maple, Dijon, and cider vinegar create a sauce that is rich but not cloying.
• Flexible and forgiving: great for weeknights, yet special enough for company.

Grocery List

• Produce: 1 large yellow onion, 3 large carrots, 4 garlic cloves, fresh thyme or parsley (optional garnish).
• Dairy: Unsalted butter (2 tbsp).
• Pantry: Chicken drumsticks, olive oil, fine sea salt, black pepper, low-sodium chicken broth, pure maple syrup, Dijon mustard, apple cider vinegar, dried thyme, bay leaf.

Full Ingredients

For the Maple-Braised Chicken Pot

• 8 chicken drumsticks (about 2 to 2.5 lb / 900 g to 1.1 kg total)
• 1 ½ teaspoons fine sea salt, divided (plus more to taste)
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large yellow onion, halved and thinly sliced (about 2 cups)
• 3 large carrots, peeled and cut into 1/2-inch thick chunks or diagonal slices (about 2 cups)
• 4 garlic cloves, minced
• 1 ½ cups (360 ml) low-sodium chicken broth
• 1/3 cup (80 ml) pure maple syrup (amber or dark for richer flavor)
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried thyme or 4 sprigs fresh thyme
• 1 bay leaf

To Finish and Serve (Optional)

• 1–2 tablespoons chopped fresh parsley or fresh thyme leaves
• Crusty bread, mashed potatoes, or buttered egg noodles, for serving

Step-by-Step Instructions

Step 1: Prep the chicken and vegetables

Pat the chicken drumsticks very dry with paper towels. This helps them brown nicely instead of steaming. Sprinkle them all over with 1 teaspoon of the salt and the ½ teaspoon black pepper. Set aside at room temperature while you prep the vegetables.

Peel and slice the onion into thin half-moons. Peel the carrots and cut them into 1/2-inch thick chunks or diagonal slices so they cook evenly. Mince the garlic cloves. Having everything ready before you start cooking makes the braise feel relaxed and easy.

Step 2: Brown the chicken for deeper flavor

Choose a heavy pot with a lid, such as a Dutch oven (4 to 5 quarts). Add the olive oil and heat over medium-high heat until the oil is shimmering but not smoking, about 1–2 minutes.

Add the drumsticks in a single layer (work in two batches if needed, so you do not crowd the pot). Brown them on all sides, turning every 2–3 minutes, until they are a deep golden color, about 8–10 minutes total. They do not need to be cooked through yet. Transfer the browned chicken to a plate and set aside. Leave any fat and browned bits in the pot; those will flavor the sauce.

Step 3: Soften the onions and carrots

Reduce the heat to medium. Add the butter to the same pot. When it has melted, add the sliced onion and carrot pieces along with the remaining ½ teaspoon salt. Stir to coat them in the fat.

Cook, stirring occasionally, until the onions are soft and turning golden at the edges and the carrots have started to soften, about 6–8 minutes. If anything starts to get too dark on the bottom, lower the heat slightly and add a splash of water to loosen it.

Stir in the minced garlic and cook for 30–60 seconds, just until fragrant. Do not let the garlic brown, as it can become bitter.

Step 4: Build the maple braising broth

Pour in the chicken broth, maple syrup, Dijon mustard, and apple cider vinegar. Add the dried thyme (or fresh thyme sprigs) and the bay leaf. Stir thoroughly, scraping the bottom of the pot with a wooden spoon to release all the browned bits left from the chicken and vegetables. Those browned bits dissolve into the liquid and give your sauce wonderful depth.

Bring the mixture up to a gentle simmer over medium heat; you should see small, steady bubbles but no aggressive boiling.

Step 5: Nestle in the chicken and braise gently

Return the browned drumsticks (and any juices on the plate) to the pot, nestling them into the vegetables. The liquid should come at least halfway up the sides of the chicken. If it seems low, add a little more broth or water, a few tablespoons at a time.

Once the liquid is gently simmering, reduce the heat to low and cover the pot with a tight-fitting lid. Maintain a soft simmer and cook for 30–35 minutes. Turn the drumsticks once or twice during this time to help them cook evenly.

The chicken is done when it is very tender and the internal temperature reaches about 175°F (79°C) at the thickest part near the bone. The meat should be pulling slightly away from the bone.

Step 6: Thicken and balance the sauce

When the chicken is tender, remove the lid. Increase the heat slightly, to medium-low, so the braising liquid simmers more actively. Cook uncovered for 10–15 minutes, turning the drumsticks once or twice, until the liquid reduces to a glossy, spoon-coating sauce. It should still be pourable, like a rich broth, not as thick as gravy.

Taste the sauce and adjust the seasoning. If you want more brightness, add another 1–2 teaspoons of apple cider vinegar. If you would like it a touch sweeter, add 1–2 teaspoons more maple syrup. Add a pinch of salt if needed. Remove the bay leaf and any woody thyme stems if you used fresh thyme.

Step 7: Serve warm and rustic

Scatter chopped fresh parsley or thyme over the chicken and vegetables for a fresh, green contrast. Serve the drumsticks straight from the pot, making sure each plate gets plenty of carrots, onions, and a good ladle of the maple broth.

This dish is wonderful over creamy mashed potatoes, buttered egg noodles, or with thick slices of crusty bread to soak up the sauce.

Pro Tips

• Dry chicken = better browning. Patting the drumsticks dry before seasoning helps them develop a deep golden crust, which adds flavor to the whole pot.
• Keep the simmer gentle. A low, steady simmer keeps the chicken tender. If it boils rapidly, the meat can toughen before it becomes fully tender.
• Adjust sweetness to taste. Different maple syrups vary in intensity. Start with the listed amount and tweak at the end with a teaspoon or two more if you prefer a sweeter broth.
• Use a heavy pot. A thick-bottomed Dutch oven or braiser distributes heat evenly, preventing scorching and helping the sauce reduce smoothly.
• Make it ahead for deeper flavor. Like most braises, this tastes even better after resting. If you can, cook it earlier in the day, cool, and rewarm gently before serving.

Variations

• Maple-mustard twist: Double the Dijon mustard (2 tablespoons total) and add 1 teaspoon whole-grain mustard for a tangier, more robust sauce.
• Herb and root vegetable version: Add 1–2 parsnips or small turnips (peeled and cut like the carrots) and throw in a sprig of rosemary along with the thyme for a more earthy flavor.
• Creamy finish: Stir in 2–3 tablespoons heavy cream at the very end of cooking for a silkier, lightly creamy maple sauce.

Storage & Make-Ahead

Allow the chicken and vegetables to cool to room temperature, then transfer to an airtight container with all of the sauce. Refrigerate for up to 3 days. The flavors will actually deepen as it rests.

To reheat, place the chicken and sauce in a covered saucepan or pot over low heat and warm gently, stirring occasionally, until heated through, 10–15 minutes. If the sauce has thickened too much in the fridge, add a splash of water or broth to loosen it.

For longer storage, you can freeze the cooked chicken and sauce for up to 2 months. Thaw overnight in the refrigerator, then reheat gently as above. The texture of the carrots will soften slightly after freezing, but the dish will still be comforting and delicious.

Nutrition (per serving)

Approximate values per serving (2 drumsticks plus vegetables and sauce): about 520 calories; 40 g protein; 26 g fat; 11 g saturated fat; 26 g carbohydrates; 1 g fiber; 20 g sugars; 820 mg sodium. Actual values will vary based on the specific ingredients and brands you use.