5-8 Tbs oil
4 – 7 Tbs butter
1 small onions, peeled, slice thinly
4 carrots, washed and cut into bite size
3 stalks of celery, cut into chuncky size
1 vegetables stock
1 zucchini, cut into chunky size
Salt, to taste
5 Tbs Seppeltsfield Para Grand Liqueur Wine
Preheat oven 190 Degrees C. Season drumsticks with some salt and black pepper. Heat up cast iron pan on medium low heat; add 3 Tbs oil and 2 Tbs butter. Lay the drumsticks on the pan. As soon as drumsticks start to sear, cover the pan with its lid.
Continue to pan-sear the drumsticks for about 5 minutes, or until the surface of the chicken is brown and crisp. Turn over and brown the other side of the chicken until both sides are golden brown.
Transfer the chicken out of the pan. Scrap off the brown bits on the pan and then add some more olive oil and butter, follow by the onion, carrots, celery and zucchini. Saute the ingredients for about 2 minutes, add drumsticks, and pour in the vegetables stock.
Cover the pan with its lid and lower the heat to low. Simmer the drumsticks for about 15 minutes. Make sure you turn the chicken to the other side during the slow braising. Transfer pan with lid to oven and cooked a further 45 minutes.
Add the Para Grand Liqueur towards to the end and cover the lid and braise for another 10 minutes. Add salt to taste, turn off the oven and serve immediately with Basmati rice and stir fry kai lan.
Note: you can add cherries, grapes tomatoes, shiitakes mushrooms and garnish with chopped parsley. Omit the liqueur if you don’t like it.