Drumsticks Braised In Red Wine Vinegar & Orange Peel

Simple and easy but full of flavour

8-10 Rangitikei Free Range Chicken Drumsticks
medium onion, finely sliced
4 cloves garlic, chopped
2 tbsp capers
a strip of orange peel
2 bayleaves
4 cloves
lots of freshly ground black pepper
1/4 tsp freshly ground nutmeg
1/4 cup olive oil
1/4 cup red wine vinegar

For the paste
4 anchovies soaked in milk for 5 mins
a clove of garlic
tbsp olive oil

For the garnish
a large ripe tomato, seeded and diced
chopped flat leaf parsley

Preheat the oven to 150°C
In an small ovenproof dish layer the drumsticks, onion, garlic, capers, orange peel, bayleaves, cloves, pepper, nutmeg, olive oil and vinegar. Cover and cook in the oven for an hour.
Pound the anchovies, garlic and olive oil to a paste. Add a little hot water and combine well.
Remove drumsticks to a warm platter and stir the anchovy paste into the sauce. Heat through and pour over the meat.