INGREDIENTS

• 1.2 - 1.5kg Lowan Park pastureraised chicken drumsticks
• 1/2 cup plain flour
• Ground black pepper
• Sea salt
• 2 tbsp olive oil
• 1 large brown onion, finely chopped
• 6 cloves garlic, finely chopped
• 60g butter
• 1 cup kalamata olives, pitted
• 1 cup roasted capsicum, chopped
• 1 punnet cherry tomatoes
• 3 ripe tomatoes
• 1/2 cup white wine
• 2 cups passata sauce
• 2 tbsp tomato paste
• 2 bay leaves
• 1/2 bunch thyme

DIRECTIONS

1. Preheat oven to 170°C.
2. Score the bottoms of the tomatoes with a sharp knife and remove the stalk. Place into a saucepan of boiling water for 30 - 60 seconds or until the skins start to peel back.
3. Remove from the boiling water and plunge into iced water. Cool for a few minutes, peel and cut into quarters. Remove the seeds and chop; set aside.
4. Remove the chicken from packaging and pat dry with paper towel. Season with salt and pepper and dust with the flour, shaking off the excess.
5. Heat oil in a large deep side pan or casserole dish over a medium heat.
6. Brown the drumsticks in batches until golden brown. Remove from casserole dish and set aside. Once all the chicken is browned, add the butter to the casserole dish, then the onions and garlic, cooking until caramelised.
7. Pour in the wine, add the chopped tomatoes, passata, capsicum, olives, half the thyme and bay leaves. Stir in the tomato paste & season with salt & pepper.
8. Return the chicken to the pan. Bring to a simmer, cover with a lid or cover with a layer of baking paper and seal with foil.
9. Cook in the oven for 1 hour. Remove and uncover. Place the cherry tomatoes on top, pushing them into the sauce a little and return to the oven uncovered for a further 30 minutes.
10. Garnish with remaining thyme and serve with creamy polenta or mashed potato and steamed green vegetables.