> recipes > braised free range chicken drumsticks

Ingredients - Serves 4

• 8 Lilydale Farms chicken drumsticks
• 60g plain flour
• 60ml olive oil
• 8 pickling onions or eschallots
• 1 clove garlic - finely chopped
• 1 Tspn Provencale herbs - marjoram, thyme, rosemary
• 50g tomato paste
• 60ml white wine
• 390ml boiling chicken stock
• salt/pepper to taste

 

 

Method

1. Coat chicken evenly in flour
2. Heat oil in a large saucepan. Brown chicken on all sides. Set aside
3. Add garlic and herbs to pan
4. Add cocktail onions and fry gently to colour.
5. Add white wine and stir through with wooden spoon to ensure that no sediment or is stuck to pan.
6. Add tomato paste and remaining flour stir gently till smooth.
7. Add chicken stock slowly, stirring to avoid lumps.
8. Combine all ingredients in a deep oven proof dish and cover. Cook for 40 mins at 180ºC. Remove from oven, stir gently and season to taste.
9. Return to oven for further 20 mins or until chicken is very tender.

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