Country Chicken
What you need
- Spray on cooking oil.
- Chicken drumsticks 8 medium sized, fresh or defrosted.
- Arborio rice 1 cup.
- Chicken stock 3 cups.
- Seeded mustard 2 tablespoons.
- Dried Italian herbs 1 teaspoon (basil or oregano).
- Kumara 2 small, scrubbed and cut into large chunks.
- Carrots 2, cut into large chunks.
- Onion 1, peeled and cut into wedges.
- Courgettes 2 medium sized, cut into large chunks or 8 brussels sprouts left whole or cut in half.
- Pumpkin 1 piece, cut into large cubes.
- Apricot halves 1 x 400g can in juice.
Preparation time: 30 minutes
Cooking time: 1 hour
Method
- Preheat oven to 180°C
- Spray a heavy bottomed fry-pan with oil and brown drumsticks; remove from the pan and set aside.
- Put all the other ingredients except apricot halves in a casserole or roasting dish; arrange drumsticks on the top. Cover with foil or lid and cook for approx 45 minutes.
- Add apricot halves and juice; cover and cook for a further 15 - 20 minutes or until the chicken and vegetables are cooked.
Serves 4