Serves
4
Prep Time
20 minutes
Cooking Time
80 minutes
Ingredients
- 1 tablespoon oil
- 1 onion, diced
- 8 chicken drumsticks
- 1 carrot, cut into chunks
- 3 medium potatoes, peeled and diced into 2cm pieces
- 2 zucchini, cut into chunks
- 2 cloves garlic, crushed
- 500ml cold chicken stock
- ¼ cup plain flour
- 140g tub Leggo’s Tomato Paste
- 2 teaspoons dried Italian herbs
- Cooked rice, for serving
- Fresh basil leaves, for garnish
Leggo's Tomato Paste Tub 2x140g
Method
STEP 1Heat oil in a large frypan and brown the chicken drumsticks for 8-10 minutes, turning occasionally. Remove from pan and place in a large ovenproof dish.
STEP 2
Add onion, potato, carrot, zucchini and garlic to pan and cook for 5-10 minutes, stirring occasionally.
STEP 3
Combine stock, flour, Leggo’s Tomato Paste and herbs in a jug and pour over vegetables in the pan. Stir continuously and bring to the boil, allowing it to thicken slightly.
STEP 4
Pour mixture over chicken, cover and cook in a preheated oven at 180°C for 1 hour or until chicken is cooked through. Serve with cooked rice and garnish with basil leaves.
Tips
Instead of using the oven in the last step, you can simmer drumsticks over low heat on the stove top for the same amount of time.