Sufficient for 4 people
Quantities are a guide only
8 chicken drumsticks
1 large leek, washed and sliced into rounds
3 garlic cloves, fine chop or crushed
Olive oil for sautéing the chicken and Leek
Mix together to make up to about 1 cup
2 tablespoons of fresh Orange Juice
2 tablespoons of fresh Lemon Juice (or lime)
1 tablespoon of Soy Sauce
½ Cup of Chicken Stock
1 Tablespoon of Honey
1 Tablespoon of Orange Zest
1 Tablespoon of Lemon Zest
1 Teaspoon of chilli paste of chilli sauce (optional but gives it a lift)
Teaspoon of cornflour mixed a touch of cold water to thicken (optional)
Pre-heat oven to 220ºc or 200º for a fan forced oven.
Slash each chicken drumstick a couple of times to ensure that they will be properly cooked through to the bone! If you wish you can dredge them in flour before sautéing, this will help thicken the end result sauce.
Heat a smattering of oil in a large frypan and then (in batches) brown and seal the chicken drumsticks for a few minutes each side.
Remove to a large casserole dish and place into the oven for 30 minutes.
While the chicken is cooking make the sauce (using the same frying pan the chicken was cooked in).
Prepare the leek and garlic and place in the pan the chicken was sautéed in and cook on a low heat to soften, but not brown.
Prepare the rest of the sauce ingredients, turn the heat up on the fry pan and add them to the leeks and garlic, stirring well and let gently bubble for a couple of minutes. Once the chicken has been in the oven for 30 minutes, remove, carefully pour the chicken juices into the sauce in the frypan, re-heat and cornflour mix if using.
Turn the oven down 20ºc. Pour the sauce in the frypan evenly all over the chicken pieces and return to the oven for 15/20 minutes. Do test to ensure chicken is cooked right through to the bone.
Serve with oven baked polenta topped with the chicken and lots of juices!!