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Chicken Drumsticks Cacciatore
Preparation time:
20 minutes
Cook time:
30 minutes
Ingredients
Metric
Imperial
| 18 | 18 | Olymel chicken drumsticks |
| 6 portion | 6 portion | Al dente pasta of your choice |
| 30 ml | 2 tbsp | Chopped flat-lead parsley |
| 1 | 1 | large onion, minced |
| 6 | 6 | finely chopped garlic cloves |
| 2 | 2 | red bell peppers, cut into thin strips |
| 500 ml | 2 cup | sliced mushrooms |
| 150 ml | 1/2 cup | pitted black olives, halved |
| 796 ml | 27 oz | 1 can diced tomatoes |
| 125 ml | 1/2 cup | red wine |
| 30 ml | 2 tbsp | tomato paste |
| 30 ml | 2 tsp | olive oil |
| 2.5 ml | 1/2 tsp | dried thyme |
| 15 ml | 1 tbsp | chopped fresh oregano |
| Salt pepper to taste |
Preparation
Sauce:
- In a large saucepan heat the oil over medium high heat, add the onions, mushrooms, garlic, peppers and thyme. Cook for 5 minutes. Add the wine and reduce by half.
- Add the diced tomatoes, tomato paste and oregano. Seasoned with salt and pepper. Mix well.
- Cover and cook over low heat for 15 minutes. Add the olives. Keep warm.
Drumsticks in the fryer:
- Preheat the fryer to 190°C (350°F).
- Deep fry the drumsticks for 7 to 8 minutes until crispy or until you reach an internal temperature of 80°C (175°F).
- Add the cooked drumsticks to a pan with the sauce, simmer for 10 to 12 minutes.
- Serve with al dente pasta of your choice and garnished with chopped parsley.
Drumsticks in the convection oven:
- Preheat the oven to 220°C (425°F) with the fan on high.
- Place the drumsticks on an oiled grill in a baking sheet. Cook the drumsticks for 20 minutes, turning halfway through cooking, until you reach an internal temperature of 80°C (175°F).
- Add the cooked drumsticks to a pan with the sauce, simmer for 10 to 12 minutes.
- Serve with al dente pasta of your choice and garnished with chopped parsley.
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