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