Chicken is one of the most cost effective meats at the moment so our chicken drumsticks lemon rosemary capers makes a perfect family meal. The fabulous Mediterranean inspired flavours in this easy dish mean ‘budget’ can also be ‘special’.
chicken drumsticks lemon rosemary capers
- 10 Ritchies chicken drum sticks
- 2 tablespoons plain flour
- sea salt and freshly ground black pepper.
- 2 tablespoons olive oil
- 1 large red onion cut in wedges
- 4 medium garlic cloves cut in thin slices
- Juice and very thin peel of 1 lemon
- 4 sticks of fresh rosemary
- 4 cups low salt chicken stock
- 2 tablespoons capers
- to decorate
- a few parsley leaves (optional)
- chicken drumsticks lemon rosemary capers
chicken drumsticks lemon rosemary capers method
Preheat the oven to 180oC
Toss the chicken thighs with seasoned plain flour.
In a large oven proof deep frying pan or sauté pan on a medium heat add the olive oil, fry off the chicken turning continually until they have changed colour and started to turn golden brown (about 5-6 minutes).
Add the red onion (push it under the chicken) and cook for another 2-3 minutes. Add the sliced garlic, chicken stock, lemon juice and peel, capers and rosemary. Season generously, bring to a fast simmer on the hot plate, place a lid on the pan and transfer to the preheated oven, cook for about 30 minutes or until the chicken is very tender.
Remove from the oven, take the drumsticks from the pan and keep them warm. Place the pan with the juices back on the hot plate on a medium high heat. Bring to a fast simmer and reduce until the sauce is syrupy. Return the chicken drum sticks to the sauce. Check the seasoning and serve the chicken scattered with parsley leaves, with potato mash and steamed green vegies.
Serves 4-5. Preparation time 10 minutes. Cooking time 40-45 minutes