Chicken Drumsticks & Spring Vegetables
A family recipe that makes the most of spring vegetables. I also make a similar recipe that cooks altogether in one covered dish in the oven. Add chopped bacon to the browning chicken then add baby potatoes and asparagus. The flavours mingle beautifully.
Serves 4
6-8 Bostock chicken drumsticks
olive oil for rubbing
sea salt and pepper
25g butter
1 shallot, finely sliced
2 cloves garlic, finely sliced
300-500mls chicken stock, hot
700g prepped spring vegetables, asparagus, green beans, freshly podded green peas
a few sweet marjoram leaves or other soft herbs such as parsley, chives, basil
a good squeeze of lemon juice
Rub the drumsticks with oil and season. Heat a frying pan (with lid) over medium heat. Add the drumsticks and cook well on all sides until lovely and golden, about 10 minutes. Remove pan from the heat, add the butter and allow to sizzle. Add the shallot and garlic and soften in the residual heat.
Pour 300ml chicken stock into the pan, cover and return to a low heat. Simmer until drumsticks are cooked through, 15-20 minutes. Transfer drumsticks to a warmed plate, cover and keep warm.
Add the asparagus and beans to the pan, adding more stock if needed and cook until nearly tender. Add the peas and cook for about a minute, really I like them more or less raw. Return drumsticks to the pan along with the sweet marjoram and check seasoning. Squeeze in lemon juice.
Serve with crusty bread or cooked baby potatoes.