OH! Magazine - Australian Version May 2017 | Page 17

PETE
EVANS
PETE EVANS’ ROAST DRUMSTICKS
WITH OLIVES AND CAPERS
Celebrity chef Pete Evans shares a recipe
that is as tasty as it is good for you!
I was never a fan of olives as a kid and I can’t help but think about what I missed out on. This is why I
encourage my daughters to try new food. If they don’t like it, they can try it again, and one day they may
finally get a taste for it. This dish is a wonderful way to introduce some new ingredients to your kids. You
could swap out the drumsticks and use marylands or thighs (with the skin on), or a whole chicken.
What you’ll need:
8 chicken drumsticks
Sea salt
Freshly ground black pepper
3 tablespoons apple cider vinegar
3 tablespoons coconut oil
or good-quality animal fat
1 teaspoon fennel seeds, crushed
4 garlic cloves, finely chopped
120g pitted green olives
3 tablespoons salted baby capers,
rinsed and patted dry
4 bay leaves
200ml chicken bone broth
100ml dry white wine
½ teaspoon paprika
1 large handful of oregano leaves
How to make it:
1. Season the drumsticks with salt and pepper, place in a
large bowl and set aside.
2. In another bowl, combine the vinegar, oil or fat, fennel
seeds and garlic and mix well. Pour over the chicken and
rub into the skin. Cover with plastic wrap and place in the
fridge for one hour to marinate.
3. Preheat the oven to 200°C.
4. Transfer the chicken to a roasting tin and pour over the
marinade. Scatter on the olives, capers and bay leaves,
pour on the broth and wine and sprinkle the paprika over
the chicken.
5. Place the chicken in the oven and roast, occasionally
basting with the juices in the tin, for 40 minutes until the
drumsticks are cooked through and golden.
6. Season with salt and pepper if needed, scatter over the
oregano and serve with your choice of sides.
This recipe comes from
One Pot Favourites, by
Pete Evans ($39.99,
Pan McMillan Australia)
OH! MAGAZINE ( MAY 2017 )
17