60 |
Serves: people |

This simple chicken dinner is a real crowd pleaser and a good source of B vitamins, selenium and flavonoids from the herb combo. Serve it with our crushes new potatoes with olive oil and steamed broccoli for a delicious and nutritious meal.
INGREDIENTS
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INSTRUCTIONS
- TURN THE OVEN ON TO 180˚C/160˚C fan/Gas 4
- Remove the skin by pulling it towards the thin end of the drumstick.
- With a sharp knife make 4 slits into each piece . Coat each drumstick with mustard, making sure some goes into the slits. Wrap a rasher of pancetta around each drumstick and place in an ovenproof dish.
- Wash the rosemary and sage.
- Drizzle the drumsticks with olive oil. Sprinkle with the sage leaves and rosemary needles. Add the unpeeled garlic.
- Season with a pinch of salt and a generous grind of black pepper. Pour the wine over the drumsticks and put them in the oven for 45 minutes.
- Spoon the cooking juices over the chicken a couple of times while it’s in the oven.
- Make sure the meat is cooked by pricking it with a fork. If the juices that come out are clear, it’s done. If they’re still pink, put it back in the oven for a bit longer.
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