Allergy friendly Chicken Drumsticks
Ingredients
- Olive oil
- 6-8 chicken drumsticks, (depending on the age and appetite of your children)
- ½ a red capsicum
- ½ a yellow capsicum
- ½ an orange capsicum
- 1 lemon
- 200ml organic chicken stock, (see note)
- 1 small bay leaf
- 1 small handful of fresh parsley
Method
Step 1: Preheat the oven to 200°C.
Step 2: Heat a little oil in a frying pan over a medium to high heat and add the chicken drumsticks. Cook for a few minutes, just to allow the skin to take on a bit of colour.
Step 3: Deseed and slice the capsicums and cut the lemon into quarters.
Step 4: If your frying pan is ovenproof, add the rest of the ingredients (except the parsley) to the pan. If not, just transfer the chicken drumsticks to a roasting pan and then add the rest of the ingredients (except the parsley).
Step 5: Season with freshly ground black pepper to taste. Pop in the oven for 30 to 35 minutes to cook. The chicken skin should be golden and the flesh cooked through (check by cutting into a thick piece of the drumstick to see that the juices are clear), and the stock will have reduced to make a nice sauce, with a subtle lemon taste. If you prefer a thicker sauce, you can reduce it a little further on the stove.
Step 6: Remove the lemon quarters and bay leaf. Chop the parsley and sprinkle over before serving.
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Recipe Info
Tip: – If you choose to use shop-bought stock, please check the label carefully for allergens (celery and egg are commonly found
– If nobody in your family is allergic to dairy, you can stir in a dollop of sour cream to the sauce when serving.
– If nobody in your family is allergic to dairy, you can stir in a dollop of sour cream to the sauce when serving.