Rinse the drumsticks under the tap and pat dry with kitchen paper. Remove the skin by pulling it towards the thin end of the drumstick.
With a sharp knife make 4 slits into each piece . Coat each drumstick with mustard, making sure some goes into the slits. Wrap a rasher of pancetta around each drumstick and place in an ovenproof dish.
Wash the rosemary and sage.
Drizzle the drumsticks with olive oil. Sprinkle with the sage leaves and rosemary needles. Add the unpeeled garlic.
Season with a pinch of salt and a generous grind of black pepper. Pour the wine over the drumsticks and put them in the oven for 45 minutes.
Spoon the cooking juices over the chicken a couple of times while it’s in the oven.
Make sure the meat is cooked by pricking it with a fork. If the juices that come out are clear, it’s done. If they’re still pink, put it back in the oven for a bit longer.
Please enter your e-mail address. You will receive a new password via e-mail.
Hi there! Have you got your FREE gift yet?
I have created a new gorgeous FREE 7-night plan of quick, delicious, healthy meals plus a fail proof shopping list to go with it and a comprehensive checklist of all the essential ingredients you need for a fabulous food cupboard. Send it to me now!