Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
4 chicken drumsticks, about 100 g/31/2 oz each, skinned 1 tbsp chopped fresh parsley lemon wedges salad, to serve FOR THE SAUCE 1 shallot, finely chopped 1 garlic clove, crushed 1 tbsp tomato purée blended with 150 ml/5 fl oz water 2 tbsp red wine vinegar 1 tbsp prepared mustard 1 tbsp Worcestershire sauce.
1 To make the sauce, place the shallot, garlic, tomato purée mixture, red wine vinegar, mustard and Worcestershire sauce in a screw- top jar, cover with the lid and shake vigorously until well blended. 2 Rinse the chicken drumsticks and pat dry with kitchen paper. Place the drumsticks in a large ovenproof dish, pour over the sauce and leave to stand for at least 2 hours, occasionally spooning the sauce over the chicken. 3 Preheat the oven to 190°C/375°F/Gas Mark 5. Cook the chicken drumsticks in the oven for 20-25 minutes, or until thoroughly cooked. Spoon the sauce over the chicken or turn the chicken over during cooking. 4 Transfer to a serving plate, sprinkle with chopped parsley, garnish with lemon wedges and serve with salad.
calories per drumstick 99