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
Serves: 4
Ingredients
Fresh
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8
chicken drumsticks
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8
rashers of unsmoked pancetta
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5
sage leaves
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2
sprigs fresh rosemary
From the storecupboard
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2
cloves of garlic
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2
teaspoons dijon mustard
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2
tablespoons olive oil
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100
milliliters white wine
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1
pinch sea salt
-
1
pinch black pepper
Directions
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1. Start
Turn the over to 180?C/160?C Fan/Gas 4 -
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. -
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. -
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. - View more of my recipes on: http://www.lemonsqueezy.eu
Photo by http://www.lemonsqueezy.eu