Chicken Drumstick Parmigiana
Ingredients
- 2 tbs flat-leaf parsley, chopped
- 2 tsp dried basil
- 2 tsp dried oregano
- 400g can chopped tomatoes
- 3/4 cup parmesan, finely grated
- 60g baby spinach leaves (to serve)
- 400g passata sauce
- 1 cup grated mozzarella
- 1 tbs olive oil
- 1 cup panko breadcrumbs
- 2 garlic cloves, crushed
- 1/2 sourdough baguette, chargrilled (to serve)
- 8 chicken drumsticks
Method
- Preheat oven to 200°C. Line a roasting pan with baking paper. Combine breadcrumbs, 1/2 cup of the parmesan and parsley in a bowl. Season with pepper.
- Place drumsticks into pan and drizzle with oil. Press half of the crumb mixture over drumsticks. Bake for 25 minutes.
- Meanwhile, combine passata sauce, tomatoes, garlic, herbs and 1/3 cup water in a saucepan. Bring to the boil, reduce heat to low and simmer for 15 minutes until thickened.
- Pour sauce over chicken and scatter with remaining crumb mixture. Combine mozzarella and reserved parmesan and scatter over the top. Bake for a further 20 minutes or until golden and bubbling.
- Add some spinach leaves and serve with chargrilled baguette.
