Padre-style baked chicken drumsticks

Name: Padre-style baked chicken drumsticks
Ingredients: 10 chicken drumsticks; 30 ml olive oil; 1 teaspoon seasoned salt a la Panacris; 2 bell peppers (300 g); 1 medium onion (150 g); 1 leek (green part); 2 medium tomatoes (300 g); 4 garlic cloves; 1 medium zucchini (250 g); 250 ml homemade red wine; 1 teaspoon sweet paprika

Meat - Padre-style baked chicken drumsticks by Sanziana L. - Recipia

Padre-style baked chicken drumsticks brown in a 250°C oven, then bake covered with vegetables and red wine. The pepper, onion, green leek, tomatoes, garlic and zucchini soften in the dish, while the skin stays browned. I serve them with the vegetables and a little of the juice collected in the dish. Prep: 20 minutes. Cook: 50 minutes. Rest: 0 minutes. Total time: 70 minutes. Servings: 5. Approximately 450 kcal and 35 g protein per serving.

Ingredients

10 chicken drumsticks
30 ml olive oil
1 teaspoon seasoned salt a la Panacris
2 bell peppers (300 g)
1 medium onion (150 g)
1 leek (green part)
2 medium tomatoes (300 g)
4 garlic cloves
1 medium zucchini (250 g)
250 ml homemade red wine
1 teaspoon sweet paprika

Preparation

1. Preheat the oven to 250°C. Pat the drumsticks dry with paper towels and remove any pinfeathers left behind. 2. Place them in an ovenproof dish, drizzle with the olive oil and sprinkle with the seasoned salt. Bake uncovered for 15 minutes, turn them over and bake for another 15 minutes, until browned. 3. Peel and finely chop the peppers, onion, green part of the leek, tomatoes, garlic and zucchini. 4. Add the vegetables over the drumsticks, pour in the red wine and sprinkle with the paprika. Cover the dish with parchment paper and bake for another 20 minutes, until the vegetables soften and the juices near the bone run clear.

Notes

Drumsticks of a similar size cook evenly; very large ones may need a few extra minutes, until the juices run clear. If the zucchini releases a lot of water, cut it into larger pieces. The red wine goes straight into the dish, and you can replace it with 250 ml chicken stock. The vegetables and juices are a little like a stew, and they go well with polenta. Leftovers keep in the fridge for up to 3 days.