Ingredients
- 1.2 kg chicken drumsticks (skin on, 8 drumsticks)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 medium yellow onion (sliced into 1cm half-rounds)
- 4 garlic cloves, crushed
- 1 cup white wine
- 2 bay leaves
- 3 cups chicken stock
- 1 cup sliced kumquat (halved and deseeded)
- 1 cup sliced green olives (halved, deseeded)
How to Make
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Step 1: Note : Cumquats are best left whole, but have been listed as halved for the system to accept it.
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Step 2: Rinse and pat dry the chicken drumsticks. Season them with salt and pepper.
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Step 3: Heat the olive oil in a large saucepan over a medium temperature. Add the chicken to the saucepan and cook, turning occasionally, for about 15 minutes, or until skin is evenly browned. Remove chicken and transfer the chicken to a plate.
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Step 4: Add the onion and garlic to the saucepan and saute over medium heat until transparent. Add the wine and bay leaves and reduce over high heat until syrupy.
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Step 5: Return the chicken to the saucepan, add enough chicken stock to cover two-thirds of the chicken.
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Step 6: Tuck the cumquats and olives into the stock, reduce the heat to medium-low, and simmer, covered, until the sauce is thickened and the chicken is cooked through and tender, about 40 minutes.
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Step 7: Test for seasoning and adjust if needed.
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Step 8: Serve over couscous or rice.
We hope you enjoy this recipe!
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