Chicken and bacon are a match made in heaven and our bacon sage wrapped chicken drumsticks are tasty and very easy to make. Serve with mustard potato mash and your favorite green vegetables for a satisfying family meal any time of the week.
bacon sage wrapped chicken drumsticks
- 10 Ritchies chicken drumsticks
- 4 large shallots, peeled and roughly chopped
- 10 button mushrooms, sliced thickly
- 2 tablespoons olive oil
- 2 cups low salt chicken stock
- 10 slices rindless streaky bacon
- sea salt and freshly ground pepper
- 20 sage leaves and some extra to garnish
- 1 tablespoon cornflour
- 2 tablespoons cold water
- sea salt and freshly ground black pepper
bacon sage wrapped chicken drumsticks method
Preheat oven to 180oC
In a large flat casserole or roasting dish on a medium high heat, add the olive oil, shallots, and mushrooms. Sauté, stirring until soft and slightly golden. Pour in the chicken stock and season generously with freshly ground black pepper.
Rub the drumsticks lightly with olive oil and season generously with salt and pepper. Lay a sage leaf on each drumstick and wrap in streaky bacon. Place the bacon wrapped drumsticks in a single layer in the casserole. Scatter with the other 10 sage leaves, cover with the casserole lid or baking paper and foil.
Transfer to the preheated oven and bake for 40 minutes or until the chicken is cooked through. Remove the lid and return to the oven to allow the chicken and bacon to brown. Turn the chicken once if you want it browned on both sides.
Remove the chicken from the pan using a large slotted spoon and cover with foil to rest. Place the pan juices on the cook top on a medium heat. Bring to a simmer and thicken by stirring in the cornflour which has first been stirred into 2 tablespoons of cold water.
Check the seasoning and serve the drumsticks with the pan juices, mustard potato mash and your favorite green vegetables.
Serves: 4-5. Preparation time: 15 minutes. Cooking time: 1 hour.