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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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by monkeyface881: I got the recipe from my Italian grandma. It's ultimately down to your own initiative when it comes to flavour specifics and measurements (my nan always cooked by feel rather than measurements). Made this today, this is what i used. (original recipe didn't have measurements.) Ingredients:
500 g chicken drumsticks (the fresh uncooked variety!) |
6 teaspoons herb-seasoned salt (aromat) |
2 (400 g) cans chopped tomatoes |
2 1/2 teaspoons sage (to taste) |
3 teaspoons rosemary (to taste) |
1 teaspoon paprika |
5 tablespoons olive oil |
2 chopped onions |
1 red pepper |
3 garlic cloves, chopped and crushed |
1 (500 g) package polenta (that's what packages here contain, use as much as you need according to package) |
Directions:
1. Method:.
2. Rub the drumsticks with some oil, aromat, sage and rosemary. Then place in a baking tin in the oven on gas mark 5. Check frequently and turn over to allow even cooking.
3. Meanwhile cook the onions and peppers in a saucepan with plenty of oil at the bottom. Cook until golden then add the garlic.Cook for a minute more then add the chopped tomatoes. Add some aromat, paprika, sage and rosemary to the tomato sauce and cook for 20 minutes, stirring frequently.
4. Add the tomato sauce on top of the chicken drumsticks and return to the oven for an hour on gas mark 3-4.
5. Ideally you would allow the chicken with tomato sauce to cool overnight as this allows the sauces to marinade into the chicken and gives a much richer flavour. Then you can re-heat it around 35 minutes before serving.
6. To make the pollenta- you simply boil it, according to pack instructions. But when it is ready, transfer it to an oven proof dish and add some of the tomato sauce juice on top before cooking for around 10 minutes in the oven on gas mark 6.
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