2.In a large frying pan, heat oil on high. Cook drumsticks for 4-5 minutes, turning, until well browned.
3.Pour wine and stock into a large baking dish. Arrange chicken, leek, capsicum, olives and half the oregano sprigs in dish. Season and drizzle with oil.
4.Bake for 40-45 minutes until chicken is cooked through. Serve chicken and juices scattered with remaining oregano. Accompany with couscous and lemon wedges.
Prepare couscous according to the packet instructions. – It’s important to trim and wash leek thoroughly to remove grit in the layers before using. – If liked, add some potato chunks to the dish in Step 3.
