Chicken Drumsticks (skin on)
Chicken Drumsticks (skin on)
4 medium potatoes, finely sliced
2 large kumara, finely sliced
1 onion, very finely sliced
2 cloves garlic, finely sliced
8 Waitoa chicken drumsticks
500mls well seasoned chicken stock
4 rashers bacon, chopped
50g butter, melted or 2 tablespoon Olivado oil + extra for greasing
A handful sage leaves
Heat the oven to 160C.
Grease a gratin dish or low casserole dish well with butter or oil.
Layer the potato, kumara, onion and garlic slices into the dish, alternating as you go. Nestle the chicken drumsticks on top of the gratin and pour over the stock (you want it just reaching the top of the potatoes etc, not over flowing). Drizzle over the butter or oil and season with salt and pepper.
Cover with foil and bake for 30 minutes. Turn up the temperature to 180C. Uncover the chicken and scatter with the bacon and bake for a further 30 minutes until the chicken is browned and cooked through, adding the sage in the final 5 minutes drizzled with a little oil.
