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Maggie Beer

Chicken raisins capers olives almonds and vino cotto

Chicken Drumsticks with Raisins & Almonds

Chicken raisins capers olives almonds and vino cotto

Step 1: To make the marinade combine all of the ingredients except the almonds into a mixing bowl, mix together well.

Step 2: Place the chicken legs into a container, add the marinade and massage in together. Leave the legs in the marinade for a minimum of an hour before cooking.

Step 3: Preheat oven to 200C.

Step 4: Take legs out of marinade and dry with kitchen paper. Heat a large non-stick frying pan over medium high heat. Add two tablespoons of Extra Virgin Olive Oil.

Step 5: Salt chicken legs and pan fry gently to seal in batches (as when crowded in the pan they will not colour).

Step 6: When all chicken legs are golden brown put in a large flat baking tray and cook in the oven for 10 minutes.

Step 7: Bring tray out of oven and deglaze with Vino Cotto and add all the other ingredients from the marinade except the roasted almonds.

Step 8: Return to the oven for another 5 to 10 minutes depending on the size of the chook legs and efficiency of oven. Check to be sure the chicken is cooked and toss with roasted almonds.

Step 9: Squeeze one of the lemons over the finished dish. Add freshly chopped parsley. Allow to rest 10 minutes and serve.


  1. 125ml 1/2 cup Vino Cotto
  2. 1/2 cup flat leaf parsley freshly chopped
  3. 125ml 1 lemon to squeeze over dish at the end


  1. 180g 1 cup raisin
  2. 4 tbspn unsalted butter
  3. ½ stick cinnamon ground
  4. 4 tbspn salted capers washed and drained
  5. 4 sprigs fresh rosemary stripped
  6. 1 lemon squeezed

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