John Myers
Ingredients for 4 servings:
- 4 chicken drumsticks
- 2 tomatoes
- 1 large onion(s)
- 2 cloves garlic
- 2 sprigs of rosemary, fresh
- 3 sprigs of oregano, fresh
- 4 stalks of marjoram, fresh
- 1 stalk savory, fresh
- some lavender flowers
- 6 leaves of sage and a few flowers
- 2 slice(s) lemon(s), very thinly sliced
- 2 bay leaves
- salt and pepper
- Paprika powder, sweet
- 1 shot of oil (mint oil)
- 1 dash of oil (marjoram oil)
- 250 ml chicken stock
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes
for hot summer days, light and delicious
Pat the legs dry with a paper towel, season with salt, pepper, and sprinkle with paprika. Rub the legs with oil and massage in lightly, then place the whole thing in a lidded container. Peel and finely chop the onion, either thinly sliced or diced, and cut the garlic into very small cubes or press it through a garlic press. Place the mixture in the container. Add all the fresh herbs listed above to the container. Thinly slice the tomatoes as well and place them in the container. Close the lid and shake everything vigorously. Place the container in the refrigerator for at least an hour and let everything marinate. It’s even better to let it marinate overnight. Then sear the legs in a pan with all the ingredients and pour in the chicken stock. Add the bay leaf and salt to the sauce. Everything is then placed in the roasting pan in the oven and cooked for at least an hour. If desired, the sauce can be slightly thickened with a sauce thickener. Serve with potatoes, rice, or pasta as a side dish, or with bread or baguette. These Mediterranean-style drumsticks can also be grilled outdoors on the barbecue instead of in the oven, making a welcome change from traditional bratwurst.
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