Celebrate summer produce with a braised chicken drumstick recipe that combines sweet, fresh corn with cherry tomatoes and savory sun-dried tomatoes.
A summery braised chicken recipe that bursts with flavor
We’re heading to the tail-end of summer, and I can hardly believe it! Soon we’ll switch from tomatoes to squash and comforting stews and soups. For now, I’ll continue relishing summer’s flavors with this gorgeous braised chicken drumstick recipe with corn and tomatoes.
This recipe combines juicy chicken drumsticks with sweet corn, cherry tomatoes, and sun-dried tomatoes. I add halved baby potatoes for extra heartiness and minced scallions for a perfect herby finish.
I love this recipe because it combines simple, accessible ingredients but transforms them into a dish that delivers big flavors. One of the secrets is including the corn cobs in the broth; they’ll release even more corn flavor into your dish!
How to make this braised chicken drumstick recipe
Aside from a little prep work initially, this recipe is easy to make, and you likely already have many ingredients.
What you need
- Drumsticks: You can use bone-in, skin-on thighs. I don’t recommend boneless chicken for this recipe as they may overcook.
- Italian seasoning: I love Sun of Italy Italian Seasoning, but unfortunately, you can’t buy it online. You can use your favorite brand of Italian seasoning. Newman’s Own or Cento are always good choices!
- Aromatics: I use an onion and scallions. You can also add freshly minced parsley or sliced fresh basil leaves.
- Corn on the cob: I recommend using corn on the cob. You’ll cut the corn from the cob and add the bare corn cobs to the broth to give it even more fresh corn flavor. You can use frozen corn instead if that’s all you have!
- Tomatoes: I use a mix of fresh cherry tomatoes and sun-dried tomatoes. The cherry tomatoes add a nice sweetness, while the sun-dried tomatoes give the dish an irresistible savory tanginess. I recommend buying sun-dried tomatoes that are already julienned!
- Potatoes: I used halved baby red potatoes, but any potato will do. If using larger potatoes, just medium-dice them. You don’t want the potato pieces to be too large as they’ll take a bit longer to cook.
- Chicken broth: You can use water instead of chicken broth, but you may need more salt to compensate.
How to make it
- Step 1: Prep! Begin by cutting the corn from the cob, seasoning your chicken, and preparing all the vegetables. Ensuring that everything is chopped and diced will make this recipe go smoothly!
- Step 2: Brown the chicken. In a wide braiser, brown the chicken in a little olive oil. Once golden brown all over, transfer to a plate.
- Step 3: Make the broth. Add a little oil from the jar of sun-dried tomatoes to the pot. Sauté the corn and onion. Add the tomatoes and then the potatoes. Pour in the chicken broth and bring to a boil. Turn off the heat and add the corn cobs.
- Step 4: Bake the chicken. Arrange the chicken on top and cover. Transfer to the preheated oven and bake for 30–40 minutes or until the chicken reaches 165ºF.
- Step 5: Broil the skin. If you like crispy skin, remove the lid and broil the chicken for a minute or two before removing the pot from the oven.
- Step 6: Finish it up! Carefully return the pot to the stove. Remove and discard the corn cobs and bring everything back to a boil. Add the minced scallions and mash a few potatoes against the sides of the pot to help thicken the broth. Turn off the heat, and you’re ready to serve!
To serve, simply ladle the broth and vegetables into shallow bowls. Arrange a drumstick on top. Finish with more fresh scallions and dig in!
Community-tested and community-approved. Here’s what Tasters are saying about this recipe.
“It was great!
I never used corn like that, (I always used canned corn for soups and stuff) but I am so glad I did! It added so much natural sweetness to it.”
–Nat C., Independent Recipe Tester
“This dish was so delicious!
I loved how the flavors layered and that it was both decadent and bright. I also loved that it was a multistep recipe that was easy enough for a weeknight. It was an enjoyable recipe to work from and the steps were easy to follow. I would definitely make again!
–Sarah M., Independent Recipe Tester
To join my recipe-testing program, sign up here.
Braised Chicken Drumsticks with Corn
Equipment
- Wide pot with lid, ovenproof
Ingredients
- 2 pounds chicken drumsticks
- 2 teaspoons salt
- 1½ teaspoons Italian seasoning
- 1 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 1 yellow onion (about 4 ounces, peeled and diced)
- 3 ears corn (shucked and cut from the cob; bare cobs reserved)
- 12 ounces cherry tomatoes
- 12 ounces baby potatoes (scrubbed and halved)
- ½ cup sun-dried tomatoes in oil (diced; plus 1 tablespoon of oil from the jar)
- 3 cups chicken broth
- 4 scallions (trimmed and minced)
- Salt (pepper, and crushed red pepper to taste)
Instructions
Season the chicken:
- Preheat the oven to 425ºF.
- Season the chicken with 2 teaspoons salt, 1½ teaspoons Italian seasoning, and 1 teaspoon black pepper. Use your hands to massage the seasonings into the chicken and set aside.
Brown the chicken:
- Heat 1 tablespoon extra virgin olive oil in a wide, ovenproof pot over medium heat. Add the chicken in an even layer and cook for 3–4 minutes per side until golden brown all over. Transfer to a plate.
Sauté the vegetables:
- Heat 1 tablespoon of the oil from the jar of sun-dried tomatoes in the pot over medium heat. Add the corn and diced onion and season with a pinch of salt, pepper, and crushed red pepper to taste. Sauté, stirring regularly, for 5 minutes.
- Add the cherry tomatoes and sun-dried tomatoes and sauté for 2 minutes. Add the potatoes and season again with salt, pepper, and crushed red pepper. Sauté for 3–4 minutes.
Braise the chicken:
- Add the chicken broth to the pot of vegetables and turn the heat to high. Bring to a boil and turn off the heat. Nestle the shorn corn cobs into the broth and arrange the chicken drumsticks on top. Cover the pot and transfer to the oven for 30–40 minutes or until the chicken reaches 165ºF.
Broil the skin (optional):
- Remove the lid and turn the broiler on. Broil for 1–2 minutes to crisp up the chicken skin.
Finish the chicken:
- Remove the pot from the oven and transfer to the stovetop. Carefully remove and discard the corn cobs. Add all but a pinch or two of the minced scallions and bring the chicken and vegetables back to a boil for 2–3 minutes. Use a spoon to mash a few of the potatoes against the side of the pot to thicken the broth slightly. Taste and season. Turn off the heat.
To serve:
- Spoon the broth and vegetables into shallow bowls. Place a chicken leg on top of each dish. Serve with the remaining minced scallions on top. Enjoy!
