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Cook1 hr 10 mins
I made this the day after I made a huge roast dinner for family and my husband loved it. I is a chuck-it-all-in kinda recipe, so long as you have a pan big enough to through it in. The reason why I included baked potato skins is because I baked my tatos before I made them into mash and couldn't bear to part with skins--each to their own way. Also my fella ate the last of the kitchen while I was in bed, hence I had to re-roast some drumsticks for it. He's a cheeky monkey isn't he!
- 200 g potatoes, mashed
- 100 g baked potato skins
- 200 g sage and onion prepared stuffing
- 200 g roast carrots
- 5 chicken drumsticks
- 2 large onions, chopped
- 1 glass white wine
- 4 mushrooms, sliced
- 2 teaspoons oregano
- 1 liter chicken stock (if you don't make your own)
- 3 garlic cloves, chopped
- 100 g green beans
- 1 teaspoon paprika
- 1 pinch salt
- 1 teaspoon sugar
- 1⁄2 teaspoon white pepper
- 1 lemon (1/2 zested and juiced)
- Preheat oven to gas mark 6, get out a nice tray with a rack to rest your chicken on (you don't need to do this bit if you have some roast chicken leftovers and your husband hasn't been a fatty boom boom and troffed all the remaining chicken while you were asleep).
- Take your chicken drumsticks and spray them with a little olive oil. Sprinkle with some lemon zest and juice. Put the squished half of lemon underneath the chicken on the rack so the flavour imparts into the chicken. I like to sprinkle a little salt onto the chicken as well.
- Put it in the oven on gas mark 6 for 30-35 minutes until it's done and juicy. Leave to rest for 10 minutes.
- After 10 minutes, peel of the skin and feed to husband, to yourself, or throw in the bin, depending if you're on a diet or not. Chuck your drumsticks into a big pan. Cover with the water and some salt and a pinch of the herbs. Cover and boil for about 40 minutes. If you can't be bothered doing this step as you don't have leftover chicken, just use some stock cubes or concentrate. I was feeling particularly cookin that day, hence making the stock.
- Pull out the skin with some tongs and strain the liquid if the chicken has fallen apart removing any bony or gristle bits. Keep the liquid to one side as this is your stock.
- Strip the chicken off the bones using a fork and discard the bones; put chicken to one side.
- In the same big pan heat the olive oil and throw in the onions and garlic. Fry for about 5 minutes and then add the other veggies, giving it a good stir.
- Pour over the stock. Add the chicken, the wine and the spices and sugar. Bring to the boil and simmer for 30 minutes. I like to add an extra stock cube in as well, but this is up to you depending on how chickeny you want it.
- Before serving, squeeze over the remainder of lemon juice. Serve with chunky bread and feel very pleased with yourself.
I chucked mine in the slow cooker and cooked for a good 8 hours. It was pretty amazing, except I probably wouldn't add the stuffing in the soup next time. It ruined the texture and I had to fish out the stuffing! Would love to post my photo but the soup is not very photogenic...
I mostly had to review this because of the very entertaining directions. Only would say to simmer the whole chicken a bit longer, I usually do for at least an hour or more, especially if you cover it with water instead of broth.