Chicken drumsticks with herb glaze

Ingredients for 4 servings:

• 4 chicken legs
• Salt and pepper, black, from the mill
• 1 pinch(s) of cayenne pepper
• 1 tsp paprika powder
• 2 tbsp butter or margarine
• 1 cup curry ketchup
• 2 tbsp honey
• 2 tbsp wine vinegar
• 1 tsp thyme
• 1 tsp marjoram
• some brandy
• 2 tbsp parsley, chopped
• 2 tbsp chives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 23 minutes; Total time approx. 38 minutes

simply

Rinse the chicken thighs under running water and pat dry, then season generously with salt, pepper, cayenne pepper, and paprika. Brush the chicken thighs with butter or margarine, place them in a roasting pan, and cook at 220°C (425°F) at 350 watts for 12-15 minutes. In the meantime, mix the curry ketchup with honey and wine vinegar. Season generously with thyme, marjoram, salt, and pepper. Flavor the glaze with a little brandy and spread evenly over the chicken thighs. Cook at 220°C (425°F) at 350 watts for 6-8 minutes. Once the cooking time is complete, arrange the chicken thighs on the plate, sprinkle with parsley and chives, and serve.