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Chicken Drumsticks with Lemon Caper Sauce and Spaghetti


If there’s just one recipe you cook from this book, this should be it. Packed with flavour, it is a cinch to make. The spaghetti is a winner, even on its own, or try it with prawns or smoked chicken. Fantastic!

Serves 4

Ingredients

1 cup flour

8 free-range chicken drumsticks

4 tbsp extra virgin olive oil

2 tbsp butter

1 lemon, thinly sliced

4 cloves garlic, minced

20 pitted green olives, roughly sliced

1/4 cup capers

1/2 cup white wine

1 cup chicken stock

Spaghetti

450g spaghetti

120ml extra virgin olive oil

2 cloves garlic, minced

1/2 small red chilli, finely chopped (seeds optional)

½ tsp salt

2 tbsp butter

4 tbsp finely chopped parsley

Parmigiano-Reggiano for garnish (optional)

Method

Preheat the oven to 180°C.

Place the flour in a plastic bag, add the chicken and toss to coat evenly.

Remove from the bag and shake off any excess flour.

In a heavy casserole dish over medium heat, place the olive oil and butter.

When the butter is foaming, add the drumsticks and brown for 3 minutes on each side.

Add the lemon, garlic, olives, capers, wine and stock, bring to the boil and then transfer the dish to the oven and cook for 30 minutes until the chicken is ready to fall from the bone. Keep warm.

Bring a large saucepan of lightly salted water to the boil, add the spaghetti and cook until just al dente. Drain.

In a separate pan, heat the oil and sauté the garlic and chilli until the garlic just begins to brown, then add the salt.

Remove from the heat and add the drained spaghetti, then stir in the butter and parsley.

Divide the spaghetti between the serving plates and top with the chicken and sauce.

Grate over the Parmigiano-Reggiano and add a grind of black pepper if desired.

Copyright line

Reproduced with permission from SIMON GAULT Homemade  by Simon Gault . Published by Penguin Group NZ. RRP $60.00. Copyright © text, Simon Gault, 2013.

Copyright © photographs, Kieran Scott, 2013


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