Ingredients
1.6kg free range chicken drumsticks
125ml Vino Cotto
60g roasted almond flakes
1/2 cup flat leaf parsley freshly chopped
125ml lemon to squeeze over dish at the end
Marinade
180g raisin
24 green olives
4 tbspn unsalted butter
½ stick cinnamon ground
4 tbspn salted capers washed and drained
8 bay leaves
4 sprigs fresh rosemary stripped
1 lemon squeezed
1.6kg free range chicken drumsticks
125ml Vino Cotto
60g roasted almond flakes
1/2 cup flat leaf parsley freshly chopped
125ml lemon to squeeze over dish at the end
Marinade
180g raisin
24 green olives
4 tbspn unsalted butter
½ stick cinnamon ground
4 tbspn salted capers washed and drained
8 bay leaves
4 sprigs fresh rosemary stripped
1 lemon squeezed
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Methods
1
To make the marinade combine all of the ingredients except the almonds into a mixing bowl, mix together well.
2
Place the chicken legs into a container, add the marinade and massage in together. Leave the legs in the marinade for a minimum of an hour before cooking.
3
Preheat oven to 200C.
4
Take legs out of marinade and dry with kitchen paper. Heat a large non-stick frying pan over medium high heat. Add two tablespoons of Extra Virgin Olive Oil.
5
Salt chicken legs and pan fry gently to seal in batches (as when crowded in the pan they will not colour).
6
When all chicken legs are golden brown put in a large flat baking tray and cook in the oven for 10 minutes.
7
Bring tray out of oven and deglaze with Vino Cotto and add all the other ingredients from the marinade except the roasted almonds.
8
Return to the oven for another 5 to 10 minutes depending on the size of the chook legs and efficiency of oven. Check to be sure the chicken is cooked and toss with roasted almonds.
9
Squeeze one of the lemons over the finished dish. Add freshly chopped parsley. Allow to rest 10 minutes and serve.
1
To make the marinade combine all of the ingredients except the almonds into a mixing bowl, mix together well.
2
Place the chicken legs into a container, add the marinade and massage in together. Leave the legs in the marinade for a minimum of an hour before cooking.
3
Preheat oven to 200C.
4
Take legs out of marinade and dry with kitchen paper. Heat a large non-stick frying pan over medium high heat. Add two tablespoons of Extra Virgin Olive Oil.
5
Salt chicken legs and pan fry gently to seal in batches (as when crowded in the pan they will not colour).
6
When all chicken legs are golden brown put in a large flat baking tray and cook in the oven for 10 minutes.
7
Bring tray out of oven and deglaze with Vino Cotto and add all the other ingredients from the marinade except the roasted almonds.
8
Return to the oven for another 5 to 10 minutes depending on the size of the chook legs and efficiency of oven. Check to be sure the chicken is cooked and toss with roasted almonds.
9
Squeeze one of the lemons over the finished dish. Add freshly chopped parsley. Allow to rest 10 minutes and serve.
