Back
Twice Cooked Chicken Drumsticks with Crispy Chive and Parmesan Rostis
Recipe by Scott Yeoman
- Steps
- Ingredients
Steps
- To make the stock, place olive oil, in a large stock pot and place over high heat. Add red onion, celery, carrot, capsicum, chilli, garlic and ginger and cook, stirring occasionally until vegetables are soft, about 5 to 10 minutes. Add 4 sprigs each thyme and rosemary and chicken drumsticks and stir well. Cook for a further 5 minutes, stirring occasionally. Add just enough water to cover the chicken, add parsley, bay leaves, lemon juice and slices, cover and bring to the boil, reduce heat and allow to simmer until chicken is cooked about 15 minutes. Remove from heat, remove the drumsticks from the stock and set aside to cool
- Meanwhile, to make the Potato Rostis, peel potatoes and grate them onto a clean kitchen towel. Squeeze out any excess moisture and transfer grated potato to a bowl. Add chopped chives and grated parmesan, season with salt and pepper. Set aside in the fridge.
- Meanwhile, to make the marinade, place ingredients in a bowl and stir to combine. Add the cooked, reserved chicken drumsticks and set aside to marinate for at least 20 minutes, frequently spooning marinade over.
- Meanwhile, preheat oven to 180 C.
- Remove potato mixture from the fridge and drain off any excess liquid. Place 3 tablespoons sunflower oil in a frypan and place over high heat. Place tablespoon amounts of potato mixture in hot oil and fry until golden brown, about 3-4 minutes per side. Don’t over crowd the pan, it may be necessary to cook rosti in batches. Remove rosti from frypan and set aside on a paper towel lined tray in the oven to keep warm.
- Place a ridged grill pan over high heat. Add 1 tablespoon sunflower oil, add marinated drumsticks and cook until crispy and golden, about 2-3 minutes per side. Remove from heat and set aside.
- To make rocket salad, place all ingredients in a bowl and toss to combine. Season with salt and pepper to taste.
- To serve, place a chicken drumstick on each plate with some rosti and salad.
