Grandma’s Sunday Chicken: Umami Delight!

Imagine the aroma of Sunday dinner wafting through the house, a symphony of savory scents that promises warmth and comfort. This isn’t just any chicken dish; it’s Grandma’s Sunday Chicken, elevated with a touch of hidden umami that will have everyone asking for seconds. Ready to experience a taste of home with a delicious twist? This recipe is incredibly easy and perfect for a comforting family meal.

This recipe is inspired by my own grandmother’s cooking, a blend of simple ingredients transformed into something truly special. I have added a few small secrets to help make it your own family favorite!

What Makes This Grandma’s Sunday Chicken Special?

What sets this dish apart? It’s the perfect balance of flavors: the richness of browned chicken, the sweetness of caramelized onions, the tang of crushed tomatoes, and that secret umami element that ties it all together. The dish is pure comfort food, reminding us of simpler times and shared family meals. We will walk you through it step by step so you can get it perfect.

Plus, this recipe is incredibly versatile! Serve it over pasta, rice, or even creamy mashed potatoes for a complete and satisfying meal. And the best part? It comes together in under an hour, making it ideal for busy weeknights or leisurely Sunday suppers.

Gather Your Ingredients for Grandma’s Sunday Chicken

Before we dive into the cooking process, let’s gather our ingredients. Don’t worry, this list is short and sweet, focusing on pantry staples that deliver maximum flavor.

4 chicken drumsticks, skin on: These provide the perfect balance of flavor and juiciness. The skin crisps up beautifully, while the meat remains tender and succulent.
1 large onion, chopped: Onions form the base of our flavorful sauce, adding sweetness and depth. Yellow or white onions work best.
2 cloves garlic, minced: Garlic is essential for that aromatic punch. Freshly minced garlic is always preferred for the most intense flavor.
28 ounces crushed tomatoes: These form the heart of our sauce, providing a rich, tangy base. Look for high-quality crushed tomatoes for the best flavor.
1 tablespoon tomato paste: Tomato paste intensifies the tomato flavor, adding richness and depth to the sauce.
1 teaspoon dried oregano: Oregano adds a classic Italian touch to the dish. Dried oregano works perfectly in this recipe.
½ teaspoon dried basil: Basil complements the oregano, adding a sweet and herbaceous note.
¼ teaspoon red pepper flakes (optional): For those who like a little kick, red pepper flakes add a touch of heat. Adjust the amount to your preference.
¼ cup chicken broth: Chicken broth helps to thin the sauce and adds another layer of savory flavor.
2 tablespoons olive oil: Olive oil is used for browning the chicken and sautéing the vegetables. Use a good quality olive oil for the best flavor.
Salt and black pepper to taste: Seasoning is key! Don’t be afraid to season generously with salt and pepper to bring out the flavors of the other ingredients.
1 tablespoon balsamic vinegar: This is our secret umami ingredient! Balsamic vinegar adds a touch of sweetness and acidity, balancing the flavors of the sauce and adding a depth of flavor that will surprise you.

Dietary Considerations:

Gluten-Free: This recipe is naturally gluten-free. Just be sure to serve it with gluten-free sides like rice or gluten-free pasta.
Dairy-Free: This recipe is dairy-free.

Step-by-Step Directions for Grandma’s Sunday Chicken

Now that we have our ingredients prepped, let’s get cooking! Follow these simple steps to create a dish that will become a family favorite.

Season the Chicken: Generously season the chicken drumsticks with salt and pepper. This is your first opportunity to build flavor, so don’t be shy. Make sure to coat all sides of the chicken.
Sear the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken drumsticks and brown on all sides. This step is crucial for developing a rich, savory flavor. Remember, browning equals flavor! Don’t overcrowd the pan; brown the chicken in batches if necessary. For deeper flavor, brown the chicken drumsticks in batches to avoid overcrowding the pan. Overcrowding lowers the pan temperature and causes the chicken to steam instead of brown.
Sauté the Aromatics: Remove the chicken from the skillet and set aside. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Then, add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using) and cook for 1 minute more. The aroma at this point will be incredible! Sautéing the aromatics releases their essential oils, infusing the sauce with flavor.
Build the Sauce: Stir in the tomato paste and cook for 1 minute, stirring constantly. This helps to caramelize the tomato paste, adding depth and richness to the sauce. Then, pour in the crushed tomatoes and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. These browned bits, known as fond, are packed with flavor and will add complexity to the sauce.
Simmer to Perfection: Return the chicken drumsticks to the skillet, nestling them in the sauce. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and tender. The chicken should be easily pierced with a fork. Simmering allows the flavors to meld together, creating a harmonious and delicious dish.
Add the Umami: Stir in the balsamic vinegar just before serving. This adds a touch of brightness and balances the acidity of the tomatoes. The balsamic vinegar is the secret ingredient that elevates this dish from ordinary to extraordinary!
Serve and Enjoy: Serve hot over your choice of pasta, rice, or mashed potatoes. Garnish with fresh parsley for a pop of color and freshness. A side of crusty bread is perfect for soaking up the delicious sauce.

Expert Tips & Serving Suggestions for Grandma’s Sunday Chicken

Want to take your Grandma’s Sunday Chicken to the next level? Here are some expert tips and serving suggestions to impress your family and friends.

Make-Ahead Tip: You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Just add the chicken drumsticks when you’re ready to cook. This is a great way to save time on busy weeknights.
Spice it Up: For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper to the sauce.
Add Vegetables: Feel free to add other vegetables to the sauce, such as chopped bell peppers, mushrooms, or zucchini. These will add extra flavor and nutrients to the dish.
Serving Suggestions:
- Pasta: Serve over your favorite pasta, such as spaghetti, penne, or rigatoni.
- Rice: Serve over fluffy white rice or brown rice for a hearty and satisfying meal.
- Mashed Potatoes: Creamy mashed potatoes are a classic pairing with this dish.
- Crusty Bread: Serve with crusty bread for soaking up the delicious sauce.

Storage and Reheating:

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the chicken and sauce in a skillet over medium heat or in the microwave.

Ready to create your version of Grandma’s Sunday Chicken? Don’t be afraid to experiment and add your own personal touch. And don’t forget to share your creations with us in the comments below!

If you enjoy comfort food recipes, you may also like this Classic Shepherd’s Pie recipe.

Frequently Asked Questions About Grandma’s Sunday Chicken

Here are some frequently asked questions to help you master this comforting dish:

Can I use chicken thighs instead of drumsticks?

Absolutely! Chicken thighs are a great substitute for drumsticks in this recipe. They offer a similar level of richness and juiciness. Just be sure to adjust the cooking time accordingly, as thighs may take slightly longer to cook through. About the same cooking time will work; make sure the internal temperature is right.

Can I make this recipe in a slow cooker?

Yes, you can adapt this recipe for the slow cooker. First, sear the chicken drumsticks in a skillet as instructed in the recipe. Then, transfer the chicken to the slow cooker and pour the sauce over it. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.

What can I substitute for balsamic vinegar?

If you don’t have balsamic vinegar on hand, you can substitute it with red wine vinegar or a squeeze of lemon juice. These will provide a similar level of acidity and brightness to the dish. You can also add a small pinch of brown sugar to help balance the flavors.

Can I add vegetables to the sauce?

Certainly! Adding vegetables is a great way to customize this recipe and add extra nutrients. Some great options include chopped bell peppers, mushrooms, zucchini, or carrots. Add the vegetables to the skillet along with the onions and garlic, and sauté until softened before adding the crushed tomatoes.

How can I thicken the sauce?

If your sauce is too thin, you can thicken it by simmering it uncovered for a few minutes longer, allowing some of the liquid to evaporate. Alternatively, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the sauce and simmer until thickened.

Can I use fresh herbs instead of dried?

Yes, fresh herbs will add a vibrant flavor to the dish. Use about 1 tablespoon of chopped fresh herbs for every teaspoon of dried herbs called for in the recipe. Add the fresh herbs towards the end of the cooking process to preserve their flavor.

Is this recipe suitable for freezing?

Yes, this recipe freezes well. Allow the chicken and sauce to cool completely before transferring them to an airtight container or freezer bag. Freeze for up to 2 months. To thaw, place the container in the refrigerator overnight. Reheat in a skillet over medium heat or in the microwave.

Can I make this recipe vegetarian?

While this recipe is designed for chicken, you can adapt it to make a vegetarian version. Substitute the chicken with firm tofu or a hearty vegetable like eggplant or butternut squash. Sear the tofu or vegetables in the skillet as instructed in the recipe, then proceed with the remaining steps.

What is the best way to brown the chicken?

The key to browning the chicken is to use high heat and not overcrowd the pan. Make sure the skillet is hot before adding the chicken, and brown it in batches if necessary. Pat the chicken dry with paper towels before searing to ensure it browns properly. Be patient and allow the chicken to develop a nice golden-brown crust on all sides.

How do I know when the chicken is cooked through?

The best way to check if the chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the drumstick, making sure not to touch the bone. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C). The juices should also run clear when pierced with a fork.

Can I add a splash of cream to the sauce for extra richness?

Yes, absolutely! Adding a splash of heavy cream or half-and-half to the sauce at the end of cooking will create an even richer and more decadent dish. Stir in the cream just before serving and heat through gently. This will give the sauce a velvety texture and add an extra layer of flavor.

You may also enjoy Creamy Chicken Noodle Bake.

What other side dishes pair well with Grandma’s Sunday Chicken?

Besides pasta, rice, and mashed potatoes, other side dishes that pair well with Grandma’s Sunday Chicken include roasted vegetables like broccoli, asparagus, or Brussels sprouts. A simple green salad with a vinaigrette dressing is also a great addition. Consider some garlic bread or cheesy biscuits to round out the meal. A side of couscous or quinoa can also be delicious and provide a healthy grain option.

Here’s another favorite of mine: Twice Baked Parmesan Red Potatoes.

Conclusion: Bring Grandma’s Love to Your Table

Grandma’s Sunday Chicken is more than just a recipe; it’s a taste of nostalgia, a reminder of family gatherings, and a celebration of simple, wholesome ingredients. With its rich, savory sauce and tender chicken, this dish is sure to become a beloved staple in your home.

So, gather your ingredients, follow the steps, and get ready to create a dish that will warm your heart and fill your belly. Don’t be afraid to experiment with your own variations and make it your own. And most importantly, share your creation with the people you love.

We can’t wait to hear about your experience with this recipe! Share your photos and feedback in the comments below or on social media. Happy cooking!

Grandma’s Sunday Chicken with Hidden Umami

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Ingredients

4 chicken drumsticks, skin on
1 large onion, chopped
2 cloves garlic, minced
28 ounces crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
1/4 cup chicken broth
2 tablespoons olive oil
Salt and black pepper to taste
1 tablespoon balsamic vinegar

Directions

1. 1. Season chicken drumsticks generously with salt and pepper.
2. 2. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
3. 3. Add chicken drumsticks and brown on all sides. Remove chicken from the skillet and set aside.
4. 4. Add chopped onion to the skillet and cook until softened, about 5 minutes.
5. 5. Add minced garlic, dried oregano, dried basil, and red pepper flakes (if using) and cook for 1 minute more.
6. 6. Stir in tomato paste and cook for 1 minute, stirring constantly.
7. 7. Pour in crushed tomatoes and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
8. 8. Return chicken drumsticks to the skillet, nestling them in the sauce.
9. 9. Reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is cooked through and tender.
10. 10. Stir in balsamic vinegar just before serving.
11. Tip/Pairing:
12. Serve over pasta or rice with a sprinkle of fresh parsley. A side of crusty bread is perfect for soaking up the delicious sauce.
13. Chef Tip:
14. For deeper flavor, brown the chicken drumsticks in batches to avoid overcrowding the pan. Overcrowding lowers the pan temperature and causes the chicken to steam instead of brown.