Roast chicken drumsticks with glazed shallots

  • 15 mins preparation
  • 55 mins cooking
  • Serves 4
  • Print


Roast chicken drumsticks with glazed shallots
  • 1 tablespoon olive oil
  • 6 large eschalots, peeled
  • 1 teaspoon sugar
  • 1 kilogram chicken drumsticks, skin removed
  • 1/2 cup (125ml) chicken stock
  • 1/4 cup (60ml) dry white wine
  • sprigs of thyme
  • 1/2 teaspoon coarsely ground pepper


Roast chicken drumsticks with glazed shallots
  • 1
    Preheat oven to 190°C. Heat oil in a large frying pan on medium. Add eschalots and cook for 6-7 minutes, shaking pan frequently, until pale golden.
  • 2
    Sprinkle with sugar and cook for another 3 minutes, until lightly caramelised. Transfer to a baking dish.
  • 3
    Add chicken drumsticks, stock, wine, thyme and pepper to baking dish. Combine well and cover dish with foil. Bake for 30 minutes, stirring once.
  • 4
    Remove foil and cook for another 10 minutes, basting and turning chicken once or twice. Transfer chicken and eschalots to a serving dish and keep warm.
  • 5
    Strain cooking liquid into a saucepan and simmer for 5 minutes, until slightly reduced. Season to taste and spoon over chicken. Serve immediately.