This is a print preview of "Chicken drumsticks wrapped in pancetta" recipe.

Chicken drumsticks wrapped in pancetta Recipe
by Lemon Squeezy

Chicken drumsticks wrapped in pancetta

Jazzed-up drumsticks. Quick prep then just leave them to cook.

Rating: 5/5
Avg. 5/5 1 vote
  United Kingdom British
Cook time: Servings: 4

Goes Well With: fluffy mashed potatoes, Carrot and sweet potato mash

Ingredients

  • 8 chicken drumsticks
  • 8 rashers unsmoked pancetta
  • 5 sage leaves
  • 2 sprigs fresh rosemary
  • 2 cloves garlic
  • 2 teaspoons Dijon mustard
  • 2 tablespoons olive oil
  • 100ml white wine
  • Sea salt
  • Black pepper

Directions

  1. TURN THE OVEN ON TO 180˚C/160˚C fan/Gas 4
  2. Rinse the drumsticks under the tap and pat dry with kitchen paper. Remove the skin by pulling it towards the thin end of the drumstick.
  3. With a sharp knife make 4 slits into each piece . Coat each drumstick with mustard, making sure some goes into the slits. Wrap a rasher of pancetta around each drumstick and place in an ovenproof dish.
  4. Wash the rosemary and sage.
  5. Drizzle the drumsticks with olive oil. Sprinkle with the sage leaves and rosemary needles. Add the unpeeled garlic.
  6. Season with a pinch of salt and a generous grind of black pepper. Pour the wine over the drumsticks and put them in the oven for 45 minutes.
  7. Spoon the cooking juices over the chicken a couple of times while it’s in the oven.
  8. Make sure the meat is cooked by pricking it with a fork. If the juices that come out are clear, it’s done. If they’re still pink, put it back in the oven for a bit longer.
  9. SERVE