Ingredients
Serves 4
11/2 tbsp unsalted butter
2 tbsp olive oil
1.8 kg skinned chicken drumsticks
2 red onions ,sliced
2 garlic cloves , finely chopped
400 g canned chopped tomatoes
2 tbsp chopped flat leaf parsley,
plus extra to garnish
6 fresh basil leaves ,torn
1 tbsp sun dried tomato puree
1/2 cup orange juice
225 g mushrooms ,sliced
salt and pepper
method
1. Heat the butter with the olive oil in a large oven proof casserole . Add the chicken drumsticks and cook , turning frequently for 5 - 10 minutes , or until golden all over and sealed .Using a slotted spoon , transfer the drumsticks to a plate .
2 . Add the onions and garlic to the casserole and cook over low heat ,stirring occasionally ,for 10 minutes or until golden .Add the tomatoes , the parsley , basil , tomato puree and orange juice , and season to taste with salt and pepper .
3 . Bring to the boil , then return the chicken drumsticks to the casserole , pushing them down under the liquid .Cover and cook in a preheated oven , 160 degrees C / Gas Mark 3 , for 50 minutes .
4 .Add the mushrooms and cook for a further 10 minutes , or until the chicken drumsticks are tender and the juice run clear when a skewer is inserted into the thickest part of the meat .Serve immediately , garnish with chopped parsley .
Serves 4
11/2 tbsp unsalted butter
2 tbsp olive oil
1.8 kg skinned chicken drumsticks
2 red onions ,sliced
2 garlic cloves , finely chopped
400 g canned chopped tomatoes
2 tbsp chopped flat leaf parsley,
plus extra to garnish
6 fresh basil leaves ,torn
1 tbsp sun dried tomato puree
1/2 cup orange juice
225 g mushrooms ,sliced
salt and pepper
method
1. Heat the butter with the olive oil in a large oven proof casserole . Add the chicken drumsticks and cook , turning frequently for 5 - 10 minutes , or until golden all over and sealed .Using a slotted spoon , transfer the drumsticks to a plate .
2 . Add the onions and garlic to the casserole and cook over low heat ,stirring occasionally ,for 10 minutes or until golden .Add the tomatoes , the parsley , basil , tomato puree and orange juice , and season to taste with salt and pepper .
3 . Bring to the boil , then return the chicken drumsticks to the casserole , pushing them down under the liquid .Cover and cook in a preheated oven , 160 degrees C / Gas Mark 3 , for 50 minutes .
4 .Add the mushrooms and cook for a further 10 minutes , or until the chicken drumsticks are tender and the juice run clear when a skewer is inserted into the thickest part of the meat .Serve immediately , garnish with chopped parsley .