by Bradley Pope
22/10/2013
Ingredients: -
• A large bunch of fresh basil
• 2 large handfuls of mixed cherry and plum tomatoes
• 1 bulb of garlic
• 1 fresh red chilli
• 8 small chicken drumsticks, preferably higher welfare, skin on and bone in
• sea salt and freshly ground black pepper
• olive oil
• Pick the basil leaves and finely chop the stalks
• Halve the cherry tomatoes and cut the plum tomatoes into quarters
• Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand
• Halve the cherry tomatoes and cut the plum tomatoes into quarters
• Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand
• Deseed and finely chop the chilli – or leave the seeds in if you like things hot like I do
• Season your chicken pieces all over with salt and pepper
• Season your chicken pieces all over with salt and pepper
• Preheat your oven to 180ºC/350ºF/gas 4
• Put the chicken drumsticks into a roasting tray
• Throw in all the basil leaves and stalks, then chuck in your tomatoes
• Put the chicken drumsticks into a roasting tray
• Throw in all the basil leaves and stalks, then chuck in your tomatoes
• Scatter the garlic cloves into the pan with the chopped chilli and drizzle with olive oil
• Mix around a bit, pushing the tomatoes underneath
• Cook in the hot oven for 50mins, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone
• Mix around a bit, pushing the tomatoes underneath
• Cook in the hot oven for 50mins, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone
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