The title is a little bit deceptive as you don’t actually need to put these in the oven. They are very cheap and tasty and especially good with some potatoes and green veg. We’ve given the recipe to feed four people but we used just four drumsticks to feed two and scaled down the extra bits slightly and it worked perfectly.
Wine Suggestion: We had a simple, unoaked Viura (the grape used in white Rioja) from Castilla in Spain and the flinty texture and balance between fruit, freshness and a lighter body worked even better than we hoped.
Roast chicken drumsticks with parsley & garlic – serves 4
- 1 tbsp olive oil
- 4 tbsp butter
- 12-16 chicken drumsticks
- 3 garlic cloves, finely chopped
- 2 tbsp parsley, chopped
- 1 tbsp lemon juice
Season the drumsticks generously with salt and pepper.
Heat a large, heavy-based casserole with a lid or a frying pan over a medium heat. Add the oil and half the butter. When the butter is foaming, add the drumsticks, and fry until browned all over.
Cover the pan with a lid and continue to fry gently for 20-25 minutes, turning often. Remove the lid and add the rest of the butter, the garlic, parsley and lemon juice. Remove the pan from the heat and rest for a few minutes before serving.
(Original recipe by Paul & Jeanne Rankin IN: BBC Good Food Magazine, March 2014.)
Jono & Jules do food & wine 
Leave a Reply