Julia Busuttil Nishimura’s Roman-style chicken drumsticks

Name: Julia Busuttil Nishimura’s Roman-style chicken drumsticks
Cook time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 8 chicken drumsticks (about 1.2kg); sea salt and black pepper; plain flour, to dust; 4 tbsp extra virgin olive oil; 2 onions, halved and very thinly sliced; 2 red capsicums (about 600g total), cored, seeds removed and thinly sliced; 500g cherry tomatoes, halved; 150ml dry white wine; 200ml chicken stock; 3 sprigs oregano, plus extra leaves to serve; 2 fresh bay leaves; 1 tbsp red wine vinegar

Julia Busuttil Nishimura

April 19, 2023

Serve this hearty Roman-style chicken with polenta or grilled bread.William Meppem

easyTime:30 mins - 1 hourServes:4

I love cooking chicken in this way, with the sweetness of peppers, onions and cherry tomatoes. It instantly takes me back to simple nights in Rome, eating with friends. The splash of red wine vinegar at the end brings brightness and lifts the whole dish. Serve with grilled bread or on top of creamy polenta for a hearty and satisfying meal. You can swap the oregano for another woody herb such as marjoram, rosemary or sage, but do try to find fresh bay leaves, it will make all the difference.

Ingredients

8 chicken drumsticks (about 1.2kg)
sea salt and black pepper
plain flour, to dust
4 tbsp extra virgin olive oil
2 onions, halved and very thinly sliced
2 red capsicums (about 600g total), cored, seeds removed and thinly sliced
500g cherry tomatoes, halved
150ml dry white wine
200ml chicken stock
3 sprigs oregano, plus extra leaves to serve
2 fresh bay leaves
1 tbsp red wine vinegar

Method

Step 1
Season the chicken with salt and pepper, then dredge lightly in flour, shaking off any excess.
Step 2
Heat half of the olive oil in a large heavy-based saucepan or cast-iron pot over a medium heat and brown the chicken in batches until golden on all sides (3-4 minutes). Remove the chicken and set aside.
Step 3
Wipe the pan clean then return to medium heat. Warm the remaining olive oil in the pan and add the onions, capsicum and a pinch of salt. Cook, stirring often, until beginning to soften (4-5 minutes). Add the cherry tomatoes and continue to cook until they begin to soften and release some of their juices (around 4 minutes). Pour in the white wine, simmer for 30 seconds, then add the stock and herbs.
Step 4
Return the chicken to the pan and simmer until it is just cooked through (about 15-20 minutes), turning halfway. Add the red wine vinegar, check for seasoning and serve, scattered with some more oregano.