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White Balsamic Drumsticks


  • 1 kg chicken drumsticks

  • 100ml white balsamic vinegar

  • 50g pink peppercorns (pickled)

  • 10 capers

  • Juice and rind of one lemon

  • 1 tbsp castor sugar

  • 1 ½ tbsp arrowroot

  • 1 ½ tbsp cold water


  • 1.

    Combine all ingredients in a bowl (except arrowroot and water) and marinate for at least one hour.

  • 2.

    Remove chicken from marinade and allow to dry, using a frying pan that can go in the oven, quickly seal the drumsticks (not too much colour). Slide the frying pan into the oven for 15 minutes at 250C.

  • 3.

    Pour the rest of the marinade into a pan and bring to a vigorous boil, add some juice from the chicken pan and drop to a simmer for a few minutes. Thicken with the arrowroot and water mix.

  • 4.

    Serve with a crispy salad of lettuce and cucumber.


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