Author Notes
Jazzed-up drumsticks. Quick prep then just leave them to cook. An easy chicken dish where the taste belies the simplicity. —Anna Atkins
Ingredients
- Fresh
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8
chicken drumsticks
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8
rashers of unsmoked pancetta
-
5
sage leaves
-
2 sprigs
fresh rosemary
- From the storecupboard
-
2
cloves of garlic
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2 teaspoons
dijon mustard
-
2 tablespoons
olive oil
-
100 milliliters
white wine
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1 pinch
sea salt
-
1 pinch
black pepper
Directions
-
1. Start
Turn the over to 180?C/160?C Fan/Gas 4
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2. Skin
Rinse the drumsticks under the tap and pat dry with kitchen paper. Remove the skin
by pulling it towards the thin end of the drumstick.
-
3. Wrap
With a sharp knife make 4 slits into each piece. Coat each drumstick with mustard, making sure some goes into the slits. Wrap a rasher of pancetta around each drumstick and place in an ovenproof dish.
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4. Season
Wash the rosemary and sage.
Drizzle the drumsticks with olive oil. Sprinkle with the sage leaves and rosemary needles. Add the unpeeled garlic.
Season with a pinch of salt and a generous grind of black pepper. Pour the wine over the drumsticks and put them in the oven for 45 minutes.
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5. Baste
Spoon the cooking juices over the chicken a couple of times while it’s in the oven.
-
6. Check
Make sure the meat is cooked by pricking it with a fork. If the juices that come out are clear, it’s done. If they’re still pink, put it back in the oven for a bit longer.
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View more of my recipes on: http://www.lemonsqueezy.eu
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