This cheap and cheerful stew is one for the whole family
Drumsticks are one of the most economical cuts of chicken you can buy. They also happen to be the tastiest, in my opinion.
Drumsticks are one of the most economical cuts of chicken you can buy. They also happen to be the tastiest, in my opinion, and really shine in a simple stew like this. A light dusting of flour over the chicken pieces will ensure a glossy sauce develops when cooked with the wine, tomato paste and stock. The gesture of a small piece of lemon peel gives that little extra brightness. Add this to your make-ahead repertoire as it freezes and reheats to perfection.
One-pot chicken drumsticks
Ingredients
- 6-8 chicken drumsticks (about 1.2kg)
- Salt flakes and freshly ground black pepper
- 3 tablespoons plain flour
- 2 tablespoons extra-virgin olive oil
- 1 onion, sliced
- 1 tablespoon tomato paste
- 150ml white wine (such as chardonnay or sauvignon blanc)
- 5cm piece of lemon peel
- 250ml (1 cup) chicken stock
- 12 green Sicilian olives, pitted
- 1 dried bay leaf
Method
- Season the chicken drumsticks with a good pinch of salt and pepper and dust in the flour, shaking off the excess.
- Heat the olive oil in a sauté pan over medium-high heat; add the drumsticks in batches and sear for 1-2 minutes on all sides or until golden all over. Remove and place on a plate.
- Add the onion to the pan and fry, stirring occasionally, for 4-5 minutes or until golden brown. Stir in the tomato paste and cook off for 30 seconds, then return the drumsticks to the pan along with the juices that have gathered on the plate.
- Pour in the wine and bring to the boil before adding the lemon peel, stock, olives and bay leaf.
- Cover with the lid, reduce the heat to low and cook for 40-45 minutes or until the chicken is tender and pulls away from the bone easily.
Serves 4