Roast chicken drumsticks with glazed shallots

Recipe~Finder

Cooking time: More than 1 hour

Healthy options: Healthy; Egg free; Lactose free; Low carb; Nut free

Serves: 4

Type: Comfort food; Family

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Kitchen friendly view

Roast chicken drumsticks with glazed shallots

Photography: Tanya Zouev

By Suzanne Gibbs and Lucy Buhler

Ingredients

1 tablespoon olive oil
6 large eschalots, peeled
1 teaspoon sugar
1kg chicken drumsticks, skin removed
½ cup (125ml) chicken stock
¼ cup (60ml) dry white wine
sprigs of thyme

Preparation method

Preheat oven to 190°C or 170°C fan. Heat oil in a large frying pan on medium. Add eschalots and cook for 6-7 minutes, shaking pan frequently, until pale golden. Sprinkle with sugar and cook for another 3 minutes, until lightly caramelised. Transfer to a baking dish.

Add chicken drumsticks, stock, wine, thyme and ½ teaspoon coarsely ground pepper to baking dish. Combine well and cover dish with foil. Bake for 30 minutes, stirring once.

Remove foil and cook for another 10 minutes, basting and turning chicken once or twice. Transfer chicken and eschalots to a serving dish and keep warm. Strain cooking liquid into a saucepan and simmer for 5 minutes, until slightly reduced. Season to taste and spoon over chicken. Serve immediately.

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Chicken, asparagus and pea casserole

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Portuguese-style barbecued chicken

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