Recipe of the Week

Removing the skin and any visible fat from chicken before cooking will result in a considerable reduction to the amount of fat in the complete dish. The skin is not difficult to remove, it pulls back easily and can then be cut off.

Chicken Drumstick Casserole

Serves 6

1 tablespoon polyunsaturated oil
12 chicken drumsticks, skin and visible fat removed
1 large onion, chopped
1 large carrot, sliced
2 sticks celery, sliced
1 tablespoon plain flour
1 small red capsicum, sliced
1 small yellow capsicum, sliced
1 green capsicum, sliced
1 tablespoon tomato paste, no-added-salt
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
425 g (14 oz) canned tomatoes, no-added-salt, undrained
1 cup (250 ml/8 fl.oz) chicken stock
2 tablespoons finely chopped fresh parsley
freshly ground black pepper

Heat oil in a flameproof casserole dish and cook drumsticks, a few at a time, until brown. Remove and drain on absorbent paper.

Add onion, carrot and celery to casserole dish and cook for 2 minutes. Stir in flour and remove from the heat.

Return chicken to the casserole, mix in red, yellow and green capsicums, tomato paste, oregano, thyme, tomatoes and stock. Cover and bake at 180 C (350 F) for 1 hour or until chicken is tender, stirring occasionally. Remove lid during the last 10 minutes of cooking. Stir in the parsley and season to taste with pepper.