This dish is both tasty and inexpensive – less than five dollars for a family meal.
- 8 chicken drumsticks
- 1 onion, sliced
- 2 cloves of garlic, crushed
- 1/4 cabbage, finely shredded
- 1/2 red capsicum, sliced
- 1 tbsp. plain flour
- 1 tbsp. paprika
- 1 tbsp. tomato paste
- 200g mushrooms, sliced
- 1 cups of chicken or vegetable stock
- 1 Tbsp. sour cream
- Heat a little butter or oil in a large frypan or saucepan. Lightly brown the chicken pieces on all sides. Remove from pan.
- Add the onion and sauté until almost soft. Add the cabbage, capsicum and garlic and toss sautéing for two minutes or so. Remove from pan and add to chicken.
- Melt a little extra butter in the pan and add the paprika, flour and tomato paste, stirring to a smooth paste. Add the stock, a little at a time, stirring well until all the stock is incorporated and you have a smooth sauce.
- Return the chicken and vegetables to the pan, add the mushrooms, stir and cover. Bring to the boil and then simmer for 30-45 minutes or until chicken is cooked through (test by cutting into the largest piece – the juices should run clear and there should be no pink).
- If the sauce is too runny at this point, you can remove the chicken, increase the heat and reduce the sauce until it thickens. This also concentrates the flavour of the sauce. I like to remove the chicken anyway before stirring in the sour cream, just because it makes it easier to stir.
- Turn off the heat and stir in the sour cream and some chopped parsley.
Serve with rice.
Amount Per Serving: Calories: 466Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 265mgSodium: 379mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 54g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Melissa Goodwin has been writing about frugal living for 10+ year but has been saving her pennies since she first got pocket money. Prior to writing about frugal living, Melissa worked as an accountant. As well as a diploma of accounting, Melissa has an honours degree in humanities including writing and research and she studied to be a teacher and loves sharing the things that she has learned and helping others to achieve their goals. She has been preparing all her life to write about frugal living skills.