CHICKEN CACCIATORE DRUMSTICKS

Per­fect for shar­ing, Miguel Maestre’s cheap and cheer­ful drumsticks are su­per-tasty.

Homes+ (Australia) - - CONTENTS -

Miguel Maestre cooks up su­per-tasty chicken drumsticks for shar­ing.

SERVES 4 PREP 10 MINS COOK 1 HR 15 MINS

2 cups plain flour 2 tbsp onion pow­der 2 tbsp gar­lic pow­der salt and pep­per 3 tbsp olive oil, plus ex­tra 2 tbsp 12 chicken drumsticks

35g an­chovies

150g pit­ted kala­mata olives

50g baby ca­pers ¾ cup dry white wine

700g jar tomato pas­sata

750ml chicken stock

2 dried bay leaves

380g panko crumbs

1 tbsp each dried pars­ley and oregano zest of 1 lemon fresh oregano and lemon wedges, to serve

ONE Pre­heat oven to 200ºC/180ºC fan. TWO Com­bine the flour, onion pow­der and gar­lic pow­der in a large bowl. Sea­son well with salt and pep­per. Stir to com­bine. THREE Heat 1 tbsp oil in a large roast­ing pan on the stove­top.

FOUR Dip chicken drumsticks into flour mix­ture to coat, shak­ing to re­move any ex­cess. Cook drumsticks, in 3 batches, in pan, turn­ing, un­til golden brown, adding 1 tbsp oil for each batch. Set aside chicken. FIVE Com­bine the an­chovies, olives and ca­pers us­ing a mor­tar and pes­tle or a stick blender to make a tape­nade. Set aside.

SIX Add 4 tbsp of the tape­nade to the same roast­ing pan over heat. Cook, stir­ring, for 1 min or un­til it be­gins to break down. Stir in the wine and cook

un­til re­duced by half. Add the pas­sata and stock and bring to the boil.

SEVEN Re­turn chicken to the pan with the bay leaves. Bring back to the boil. Trans­fer pan to the oven and cook for 1 hour.

EIGHT Mean­while, heat 1 tbsp of ex­tra oil in a large fry­ing pan. Add half the panko crumbs and cook, stir­ring, un­til browned. Trans­fer to a bowl. Heat re­main­ing oil and cook re­main­ing panko crumbs un­til browned and trans­fer to bowl. Add dried pars­ley, dried oregano and lemon zest to bowl. Sea­son well and stir to com­bine. NINE When the chicken is cooked, re­move the drumsticks from the brais­ing liq­uid and roll in the crumb mix­ture to coat. Sprin­kle with fresh oregano. Serve the drumsticks with lemon wedges.

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