FOOD  WITH  MIGUEL  MAESTRE  

   

CACCIATORE  CHICKEN  DRUMSTICKS    

Miguel has been banging on about being given the task of feeding The Dynasty Drum Line - a group of professional drummers. He knows a super tasty ,cheap and easy to prepare meal that completely suits the theme! Chicken drumsticks!

 

 

 

THE  DYNASTY  DRUM  LINE  Steeped in American Drum Line tradition, with a unique Australian twist, the Sydney Stick’s Dynasty Drum Line are a group of entertainers that can grab an audiences’ undivided attention, blowing them away with ‘ferocious grooves and show stopping moves’. Not only an incredible musical performance but with highly choreographed routines incorporating stick tricks, it is also a visual delight. In the short time since its inception in 2014, the Sydney Stick’s Dynasty Drum Line have appeared on The Great Australian Spelling Bee, The Voice and also had clients including Ferrari, Nike and Samsung. The Drum Line is comprised of a group of professionals, educators and students – each with the same purpose; to help spread the Drum Line culture throughout Australia. http://www.dynastydrumline.com

   

 

 

CACCIATORE  CHICKEN  DRUMSTICKS    

Prep time: 10 minutes

Cooking time: 1hr 15mins

Serves: 4

Ingredients

2 cups of flour

2 tablespoon of onion powder

2 tablespoon of garlic powder

Salt and pepper

12 chicken drumsticks

3 tablespoons of olive oil and additional 2 tablespoons of olive oil

35g anchovies

150g pitted Kalamata olives

 

 

50g baby capers

¾ cup dry white wine

700g jar tomato passata

750mL chicken stock

2 dried bay leaves

2 packets of panko crumbs (380g)

1 tablespoon dried parsley

1 tablespoon dried oregano

Zest of 1 lemon

Fresh oregano and lemon wedges to serve

Method

1. Preheat oven to 180C fan forced. 2. In a large bowl combine the flour, onion and garlic powders. Season well with salt and pepper

and stir to combine. 3. Heat 1 tablespoon of olive oil in a large roasting tray on the stovetop. 4. Take a drumstick and roll it in the flour mixture, shaking to remove any excess. Place the

floured drumstick in the roasting pan, turning until golden brown on all sides. Continue with all remaining drumsticks, adding additional olive oil as required.

5. Whilst the drumsticks are browning combine the anchovies, olives, capers in a mortar and pestle or a stick blender bowl to form a tapenade. Set aside.

6. Once chicken is browned, set it aside, leaving the roasting pan on the heat. 7. Add 4 tablespoons of the tapenade to the same roasting pan, stirring to prevent burning.

Cook for one minute, until it begins to break down. 8. Deglaze with white wine and reduce by half to cook off the alcohol. 9. Add passata and chicken stock and bring to the boil. 10. Return chicken drumsticks to the pan, add the bay leaves and bring it back to the boil before

transferring it to the oven to cook for 1 hour. This is important as the heat from the oven will not bring the liquid to the boil by itself.

11. Meanwhile take a large frying pan and add one additional tablespoons of olive oil add half of the panko crumbs, stirring until browned. Repeat with the rest of the oil and the remaining panko. Set aside.

12. Combine the browned panko with the dried parsley, dried oregano and lemon zest. Season well.

13. When the chicken is cooked, remove the drumsticks from the braising liquid and roll in the crumb mixture. Serve sprinkled with fresh oregano and lemon wedges.

Note – Make breadcrumbs from gluten free bread for a gluten free option. Other alternatives are almond meal and cornflake crumbs. Instead of rolling the drumsticks in flour, use a gluten free flour, semolina, buckwheat flour, quinoa flour or chickpea flour.

 

 

WEBLINKS    For further information on the Dynasty Drum Line take a look at the following website:

http://www.dynastydrumline.com