• 8 chicken drumsticks 
  • 1 large onion, diced 
  • 4 tablespoons olive oil 
  • 2 cloves garlic 
  • 2 large shallots 
  • 1/2 cup apple cider vinegar 
  • 1/2 cup chicken stock 
  • 1 can diced tomatoes 
  • 1/2 teaspoon cinnamon 
  • 2 teaspoons salt 
  • 2 teaspoons black pepper 
  • 170g kalamata olives 
  • 2 tablespoons fresh rosemary, chopped 
  • 2 tablespoons fresh oregano, chopped


1. Pre-heat oven to 130°C 

2. Place chicken drumsticks on a tray, season with salt and pepper on both sides. 

3. Set a 3L Vitromax round casserole dish over a medium heat and add olive oil and onion. Cook for 3-4 minutes or until soft. Add in the garlic and shallots and cook another 2 minutes. 

4. Increase heat to high, add the chicken drumsticks and toss through the onion mixture. Add apple cider vinegar and simmer for 3 minutes. 

5. Pour in the chicken stock, tomatoes, cinnamon, salt, pepper, olives, rosemary and oregano. Gently combine with a spoon and bring to boil. 

6. Cover and place into oven for 2.5 hours, until chicken is tender. 

7. Serve with rice or mashed potatoes.

Recipe courtesy of Maxwell & Williams

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