Cacciatore Chicken Drumsticks
Miguel makes chicken drumsticks for a group of professional drummers
Air Date: 19 May 2017
Recipe by: Miguel Maestre
Prep Time: 10 minutes
Cooking Time: 1 hour 15 minutes
- Preheat oven to 180C fan forced.
- In a large bowl combine the flour, onion and garlic powders. Season well with salt and pepper and stir to combine.
- Heat 1 tablespoon of olive oil in a large roasting tray on the stovetop.
- Take a drumstick and roll it in the flour mixture, shaking to remove any excess. Place the floured drumstick in the roasting pan, turning until golden brown on all sides. Continue with all remaining drumsticks, adding additional olive oil as required.
- Whilst the drumsticks are browning combine the anchovies, olives, capers in a mortar and pestle or a stick blender bowl to form a tapenade. Set aside.
- Once chicken is browned, set it aside, leaving the roasting pan on the heat.
- Add 4 tablespoons of the tapenade to the same roasting pan, stirring to prevent burning. Cook for one minute, until it begins to break down.
- Deglaze with white wine and reduce by half to cook off the alcohol.
- Add passata and chicken stock and bring to the boil.
- Return chicken drumsticks to the pan, add the bay leaves and bring it back to the boil before transferring it to the oven to cook for 1 hour. This is important as the heat from the oven will not bring the liquid to the boil by itself.
- Meanwhile take a large frying pan and add one additional tablespoons of olive oil add half of the panko crumbs, stirring until browned. Repeat with the rest of the oil and the remaining panko. Set aside.
- Combine the browned panko with the dried parsley, dried oregano and lemon zest. Season well.
- When the chicken is cooked, remove the drumsticks from the braising liquid and roll in the crumb mixture. Serve sprinkled with fresh oregano and lemon wedges.
Notes: Make breadcrumbs from gluten free bread for a gluten free option. Other alternatives are almond meal and cornflake crumbs. Instead of rolling the drumsticks in flour, use a gluten free flour, semolina, buckwheat flour, quinoa flour or chickpea flour.