Chicken drumstick and vege casserole
The great thing about this weather is having the oven on and having delicious smells sweeping through the house. This is one such casserole that will be enjoyed for its taste as much as its aroma.
- 1.5 kg (or 8) chicken drumsticks
- 1 stalk celery, diced
- 1 brown onion, diced
- 1 carrot, sliced or diced
- 1/2 cup dry white wine
- 1 tsp dried mixed herbs - or fresh - I used some tarragon, thyme and parsley
- 1 litre chicken stock
- 1 tb dijon mustard
- 1 tb cornflour
- 5 button mushrooms, finely sliced
Preheat oven to 170 degrees Celsius. In a large pot, add some oil and toss your drumsticks in until they seal/cook a little on each side, remove from the pan.
Add carrots, celery and onion and simmer until the onion softens (about 5 minutes). In a jug mix the mustard and herbs into your stock
Pour the wine and a little stock into your veges and let them simmer for about 5 more minutes.
Then add the rest of the stock and the chicken legs and pop into the oven (transfer to an oven proof dish if necessary) with the lid (or aluminium foil) on for 45 minutes.
Then lastly, stir through the mushrooms and return to the oven for a further hour. Serve on rice.
Melissa Klemke is a freelance writer and a family food enthusiast. She blogs food, fun and frugality of her family of five at Frills in the Hills
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