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Chicken drumsticks wrapped in pancetta
Cook: 60 min Servings: 4by Lemon Squeezy61 recipes>Jazzed-up drumsticks. Quick prep then just leave them to cook. Ingredients
- 8 chicken drumsticks
- 8 rashers unsmoked pancetta
- 5 sage leaves
- 2 sprigs fresh rosemary
- 2 cloves garlic
- 2 teaspoons Dijon mustard
- 2 tablespoons olive oil
- 100ml white wine
- Sea salt
- Black pepper
Directions
- TURN THE OVEN ON TO 180ËC/160ËC fan/Gas 4
- Rinse the drumsticks under the tap and pat dry with kitchen paper. 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 itâs in the oven.
- Make sure the meat is cooked by pricking it with a fork. If the juices that come out are clear, itâs done. If theyâre still pink, put it back in the oven for a bit longer.
- SERVE
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