Chicken drumsticks with olives and artichokes

  • 1 hr 15 mins cooking
  • Serves 4
  • Print


Chicken drumsticks with olives and artichokes
  • 2 tablespoon olive oil
  • 12 (1.8kg) chicken drumsticks
  • 1 medium_piece (150g) white onion, chopped finely
  • 1 tablespoon lemon rind, finely grated
  • 3 clove garlic, crushed
  • 1 1/2 cup (375ml) chicken stock
  • 1/2 cup (125ml) dry white wine
  • 340 gram bottled marinated artichokes, drained, quartered
  • 500 gram risoni
  • 2 tablespoon fresh oregano, finely chopped
  • 1 cup (150g) seeded black olives
  • 1/4 cup (60ml) lemon juice
  • 1 tablespoon lemon rind, extra, finely grated


Chicken drumsticks with olives and artichokes
  • 1
    Heat half the oil in large heavy-based saucepan, cook drumsticks, in batches, until browned all over. Remove from pan.
  • 2
    Heat remaining oil in same pan, cook onion and garlic, stirring, until onion softens. Add rind, stock, wine and artichokes, bring to the boil. Return drumsticks to pan, reduce heat, simmer, covered, 20 minutes. Uncover, simmer, 10 minutes or until drumsticks are cooked through.
  • 3
    Meanwhile, cook risoni in large saucepan of boiling water until just tender, drain.
  • 4
    Remove chicken from pan, stir oregano, olives, extra juice and extra rind into sauce.
  • 5
    Serve chicken and sauce on risoni.

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