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Chicken Drumsticks with Potatoes in Soy-Tomato Sauce in a Sleeve
Instructions
Prepare all the ingredients on the work surface. Chicken drumsticks (4 pcs) are the ideal choice for baking with potatoes in a sleeve. You can swap them for chicken wings (they cook faster), thighs (juicier, take a little longer) or a whole jointed bird (for a big gathering).
Wash the chicken drumsticks thoroughly under cold running water and pat them dry with a paper towel. Damp chicken will steam in the oven instead of roasting, so drying it fully is essential for a golden crust. Now make the fragrant soy-tomato marinade in a small deep bowl: pour in the soy sauce (2 tbsp), which softens the meat fibres, and add the vegetable oil (1 tbsp). Use refined, odourless oil so it does not overpower the aroma of the spices. Add the ground paprika (1 tsp) for a golden colour, the fresh garlic grated on a fine grater (2 cloves), and the tomato paste (1 tbsp) for a reddish colour and a sweet-and-sour note. Whisk everything together until smooth. Coat the chicken drumsticks all over with the marinade, using a silicone brush or your hands, and be sure to keep about ⅓ of the marinade aside for the potatoes.
Peel and thoroughly wash the potato tubers (400 g) and cut them into large pieces, as for rustic-style oven potatoes – cut each tuber into 4–6 wedges depending on its size. Place the potato wedges in a deep plate.
Pour the reserved marinade (the ⅓ you set aside) over the potatoes and mix thoroughly so the marinade coats every side of the pieces. Now let both the chicken drumsticks and the potatoes marinate for 30–45 minutes at room temperature. During this time the meat softens and the spices penetrate deep into the fibres. Without marinating, the dish will taste ordinary, with no real soy-tomato character.
Meanwhile, prepare the vegetables for the "bed" under the meat and potatoes. Peel the onion (1 pc) and cut it into half rings 3–5 mm thick.
Peel the carrot (1 pc) and cut it into matchsticks 3–5 mm thick, for a pretty orange note in the finished dish.
After the 30–45 minutes of marinating, add the chopped onion and carrot to the plate with the marinated potatoes and mix thoroughly so the vegetables are evenly distributed.
Prepare the roasting sleeve: cut a 40–50 cm length from the roll, with some spare for sealing the ends, and close one end with a special clip or a tight knot. Transfer the marinated vegetable mixture into the sleeve and distribute it in a thin, even layer so all the potato pieces are in contact with the surface for even baking.
On top of the vegetable layer, place the marinated chicken drumsticks along the length of the sleeve so they all lie in a single layer. You can press them gently into the vegetable bed for better soaking of the juices.
Close the cut end of the sleeve with a special clip or a tight knot.
Make several punctures in the top of the sleeve with a needle or toothpick (3–5 holes) – this is essential to let the steam escape during baking; without them the sleeve will inflate and may burst. Place the sleeve on a baking tray and put it in the oven, preheated to 200°C with top and bottom heat. Bake for 40 minutes – the ideal time for chicken drumsticks with potatoes. The drumsticks should be cooked all the way through and the potato should be soft; check through the transparent sleeve with a knife – the meat should release clear juices.
Take the finished dish out of the oven and carefully cut the sleeve open with scissors – mind the hot steam! Arrange the chicken drumsticks with potatoes and vegetables on a large serving dish. The chicken drumsticks with potatoes in a sleeve are ready! Serve hot, sprinkled with freshly chopped dill and parsley. They are ideal with pickled cucumbers or a fresh vegetable salad.
Tips
- 1
Be sure to marinate the meat and potatoes for 30–45 minutes – this is the secret to juicy meat and properly baked potato.
- 2
Make punctures in the sleeve with a needle – without them the sleeve will inflate and may burst in the oven.
- 3
Use refined, odourless oil so it does not overpower the aroma of the spices. I bake pork with potatoes in a sleeve on the same principle.
- 4
Soy sauce is the secret marinade ingredient. It softens the meat fibres and gives a distinctive umami flavour.
FAQ
What can replace the chicken drumsticks in the recipe? +
Good options are: chicken wings (cook faster, 30 minutes instead of 40), chicken thighs (juicier, about 5 minutes longer), breast on the bone (a leaner option), a whole jointed chicken (for a big gathering, 1 kg + 600 g of potatoes), turkey drumsticks (a more gourmet option, 50 minutes baking) or duck legs (for a "French" version). You can also use other meat – pork (cut into 4–5 cm pieces, marinate for 1–2 hours) or beef (cut into pieces, marinate overnight). Chicken drumsticks are a classic of Soviet family cooking thanks to their budget price, availability and quick cooking.
Can I bake it without a sleeve? +
Yes, there are alternatives. In foil: wrap each drumstick with vegetables in foil – handy for individual portions, but more washing-up. In a ceramic pot: 1 drumstick + ¼ of the potato in each pot, covered with a lid – a "Russian" style of serving. In an ovenproof dish under foil: put everything in the dish, cover with foil – it bakes in 50 minutes (without the juiciness the sleeve keeps in). In a multicooker: fry the meat and vegetables on the "Fry" setting for 10 minutes, add 100 ml of water, then switch to "Stew" for 60 minutes. Each method gives its own character. The sleeve is the most convenient and the most "diet-friendly" (no oil).
How long do the cooked drumsticks keep? +
Cooked chicken drumsticks with potatoes keep in the refrigerator for up to 3 days in a tightly closed container. On the second day the taste is even richer, as the meat soaks up the juices and spices fully. Before serving, reheat in the oven at 150°C for 10 minutes under foil (this keeps them juicy), or in the microwave for 3 minutes under a cover. You can freeze them in portions for 2 months in airtight containers – before eating, defrost fully in the refrigerator for 8 hours and reheat. Ideal for preparing several "lunches for work" at once.
What to serve with chicken drumsticks and potatoes? +
This versatile "two in one" dish comes with its own side, so it needs no additions. For starters – pickled cucumbers (the perfect "Russian" pairing), sauerkraut, cherry tomatoes or a fresh vegetable salad. For sauces – sour cream with herbs, ketchup, garlic sauce, mustard or tkemali (a Georgian sauce). For drinks – kompot, mors, kvass, a light beer (a "man's dinner") or a dry white wine (Riesling, Chardonnay) for a more gourmet serving. For a festive family lunch – with a Caesar salad and a creamed mushroom soup to start. For a Sunday dinner with the children – a simple, filling dish with no complicated seasonings.
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