Yesterday I felt like doing a barbecue outdoors with friends ... Too bad that here in Ohio, the weather is not yet good enough to organizing picnic! Too bad, but my desire of roasted chicken had not in front of the sad reality! So I come out with this recipe: easy, fast and even dietetics! I well roasted a few chicken drumsticks, sprinkled with a glass of white wine and served with a sauce flavored with fresh dill and green peppercorns. It was not like eating on a beautiful green lawn in t-shirt and shorts, but the desire to spread out my favorite picnic tablecloth in the living room a little 'came to me!
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- 8 chicken drumsticks
- 1 clove of garlic
- 1 sprig of fresh dill
- 10 whole green peppercorn (best if fresh)
- 1 glass white wine
- 1 tbsp extra virgin olive oil
- to taste table salt
First Steps
Heat the oil in a large skillet and crush and sauté the clove of garlic over medium heat for a few minutes until it is golden, and then leave from the pan and conserve apart (will be useful for the sauce!). Now, place the chicken drumsticks into the skillet without overlapping (if you do not have a pan large enough should use two). Cook the chicken drumsticks until they have created a golden crust on all sides; set the flame at the right temperature and often turn the chicken drumsticks to not burn them!
Chicken drumsticks and white wine
When the chicken drumsticks are golden brown, raise the heat and sprinkle with the white wine (do not pour it directly over the meat, but in the spaces between the meat). Continue cooking over high heat for a few minutes until the alcohol smell is over, then get the flame low, cover the pan with a lid and cook for about 20 minutes. Past the cooking time, remove the chicken drumsticks and conserve it warm, then pour the cooking liquid in a blender with the sautéed garlic, 1 sprig of dill and 10 green peppercorns. Blend everything and put the liquid in the pan.
Finishing
Reduce the cooking liquid by about half, then add chicken drumsticks. Add salt to taste and cook turning the chicken drumsticks frequently, until the sauce has adhered to the meat in all its parts. Serve chicken drumsticks very hot, even without cutlery and a lot 'of tissues to wipe your fingers!
PULLED PORK ITALIAN WAY with red wine and rosemary
PRINTABLE VERSION
- 8 chicken drumsticks
- 1 clove of garlic
- 1 sprig of fresh dill
- 10 whole green peppercorn (best if fresh)
- 1 glass white wine
- 1 tbsp extra virgin olive oil
- to taste table salt
- First Steps
Heat the oil in a large skillet and crush and sauté the clove of garlic over medium heat for a few minutes until it is golden, and then leave from the pan and conserve apart (will be useful for the sauce!). Now, place the chicken drumsticks into the skillet without overlapping (if you do not have a pan large enough should use two). Cook the chicken drumsticks until they have created a golden crust on all sides; set the flame at the right temperature and often turn the chicken drumsticks to not burn them! - Chicken drumsticks and white wine
When the chicken drumsticks are golden brown, raise the heat and sprinkle with the white wine (do not pour it directly over the meat, but in the spaces between the meat). Continue cooking over high heat for a few minutes until the alcohol smell is over, then get the flame low, cover the pan with a lid and cook for about 20 minutes. Past the cooking time, remove the chicken drumsticks and conserve it warm, then pour the cooking liquid in a blender with the sautéed garlic, 1 sprig of dill and 10 green peppercorns. Blend everything and put the liquid in the pan. - Finishing
Reduce the cooking liquid by about half, then add chicken drumsticks. Add salt to taste and cook turning the chicken drumsticks frequently, until the sauce has adhered to the meat in all its parts. Serve chicken drumsticks very hot, even without cutlery and a lot 'of tissues to wipe your fingers! 
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