Recipe from The Junior Cook by Family Circle.
Preparation time: 30 minutes Total cooking time: about 1 hour Serves 4-6
Ingredients: 2 tablespoons oil 12 chicken drumsticks 1 large onion, chopped 125g small button mushrooms, sliced 1-2 cloves garlic, crushed (I used about 4 cloves) 400g can chopped tomatoes 1/4 cup tomato paste/puree 1/2 cup white wine 1/2 cup fresh chicken stock 1 tsp dried thyme 1 tsp dried oregano Sea salt and freshly ground black pepper (I also added about 1 tbsp of sugar, as it may taste too tart and sour for some)
1. Preheat the oven to 180°C (350°F/Gas 4). Heat half the oil in a large frying pan. Cook the chicken drumsticks in batches over medium heat until well browned on all sides. Remove the drumsticks from the pan and transfer them to a large ovenproof dish.
2. Heat the remaining oil in the same pan and add the onion. Cook over medium heat until soft.
3. Stir in the sliced mushrooms and garlic. Continue cooking for about 3-minutes, or until golden brown. Add the undrained tomatoes, tomato paste, wine, stock and herbs. Season with salt and pepper (and a little sugar, if needed). Bring the mixture to the boil; reduce heat and simmer for about 10 minutes.
4. Pour the mixture over the chicken. Bake, covered, for 40 minutes. Uncover and bake for a further 15-20 minutes, or until the chicken is tender and cooked through.