Chicken drumsticks. Not my favourite parts of a chicken, if I’m honest. Too many bony sinewy bits make them more hassle than they’re worth and, as such, I very rarely buy them. We did get some in our meat box, though, so I decided to treat these happy chicken drumsticks with a bit of time, care and attention. They turned out beautifully, and I don’t think I would want them any other way!
Confit chicken drumsticks with a tomato and red pepper sauce
For the chicken:
5 chicken drumsticks (or any number you want to cook!)
1 tbsp salt
About 400 g butter (depending on pan size)
3 large cloves of garlic
4 sprigs fresh thyme
1 tsp whole black peppercorns
For the sauce:
2 medium onions, finely chopped
3 cloves garlic, sliced
3 sweet pointed peppers, roasted (from a jar), sliced
1 tsp chilli flakes (optional)
1 tsp dried mixed herbs
1 tbsp tomato purée
6 medium tomatoes, chopped (or 1 tin chopped tomatoes)
200 ml white wine
1 tbsp butter + 2 tbsp olive oil for frying
Salt & pepper to taste
Generously salt the drumsticks and leave them in the fridge overnight or for a few hours (I salted them in the morning and cooked them in the afternoon). When you’re ready to cook the drumsticks, wash off the salt marinade and pat the drumsticks dry with kitchen paper.
Pre-heat the oven to 100°C.
Melt about half of the butter in an oven-proof pan that’s just big enough to hold the drumsticks. Add the drumsticks, garlic, thyme and peppercorns.
Add more butter to the pan until the drumsticks are fully submerged. Bake in the oven for about 3 hours (but they can be left longer, this won’t hurt!).
Meanwhile, prepare the sauce. Melt the butter in a frying pan and add the olive oil. Gently fry the onions and garlic until soft (5-10 minutes), along with the chilli flakes. Add the red peppers and fry briefly. Add the tomato purée and cook out for a minute.
Add the tomatoes and mixed herbs, and cook until the tomatoes start to break down (about 5 minutes). Now add the wine and cook on a medium-low heat for about 15 minutes. Add salt and pepper to taste. You can serve the sauce as is, but I puréed it using a hand blender because I didn’t bother peeling the tomatoes!
Serve the chicken drumsticks with a generous amount of the sauce, along with some veggies (dressed with some of the butter from the chicken pan).
The chicken will be lovely and soft and should come away from the bones with very little effort!