Drummettes and vegetables stew.JPG    


2 kg drummettes, wash pat dry
salt and ground pepper
6 Tbs plain flour
4 Tsp cornflour
4 Tbs olive oil
60 g butter
10 ripe tamarillo, peeled skin, cut into quartered
1 Spanish onion, thinly slice
1 zucchini, cut to bite size
3 garlic cloves, minced
1 eggplant, cut to bite size
3 stalks celery cut chunk bite
3 garlic sticks, cut into bite sizes
500 ml chicken stock
1 can whole tomatoes
1 small tub of paste
2 Tbs Worcestershire sauce
4 Tbs white wine vinegar
4 sprigs of Thyme
Half handful dried parsley
Salt and pepper to taste


Boil water to blanch tamarillo to remove skin about 7 minutes, slit a cross to help remove skin before blanching. Quartered and set aside. Preheat oven 200 deg C.

Wash and dry on paper towel. Season drumsticks generously with flour, corn flour, salt and pepper in double bag. In a 5 L cast iron heat oil and butter over medium heat. Once butter melted cook drummettes until brown on all sides, 15 to 20 minutes in batches transfer to a plate. Add garlic, and onion, cook until onion softens, 3 minutes.

Then add celery and garlic sticks cook about 6-8 minutes until tender; next add eggplant and zucchini, cook until soften about 3-5 minutes. Add stock, diced tomatoes, paste, white wine vinegar and Worcestershire. Reduce to a low heat let simmer and stir occasionally; make sure vegetables are soak in stock mixture about 10 minutes. Now add cooked drummettes, thyme and parsley. Cover with lid and transfer to oven cooked for 1 hour.

After 1 hour, open the lid and add in tamarillo; scatter them about the pan and stir to make sure drummettes are cooked and soaking in the sauce. Cover with lid and continue to cook for another 1 hour. Season with salt and pepper before serving. Serve with rice and extra vegetables dish or with bread.

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