Bourbon-Glazed Drumsticks with Greens

For 2 people

INGREDIENTS

6-8 chicken drumsticks

2 spring onions

200g purple sprouting broccoli

For the bourbon glaze

1 tbsp vegetable oil

30g onion, minced

100ml ketchup

30g molasses

15g brown sugar

1 tbsp Worcestershire sauce

1 tbsp apple cider vinegar

2 tsp English yellow mustard powder (I like the Colman’s brand)

1 tsp coarse salt

½ tsp black pepper

30ml bourbon

INGREDIENTS

1.Take the chicken drumsticks out of the fridge 30 minutes before you want to start cooking, so they come up to room temperature. Preheat the oven to 200°c.

2.Season the drumsticks with salt and pepper, then place them on a non-stick baking tray and cook in the preheated oven for 15 minutes.

3.While the drumsticks are cooking, make the bourbon glaze. Heat the vegetable oil in a large saucepan over a medium heat. Add the minced onion and sweat for a couple of minutes, then stir in all the remaining ingredients except the bourbon.

4.Reduce the heat to low-medium and simmer the sauce for 7 minutes, then add the bourbon to the pan and cook for another 3 minutes or so, until it thickens to a glaze. Turn the heat down to the lowest setting.

5.Remove the drumsticks from the oven and pour over half of the bourbon sauce. Return the drumsticks to the oven for another 20 to 25 minutes. If you have one, use a small meat thermometer to check the internal temperature of the chicken which should be around 75°c.

6.While the drumsticks are cooking, slice the spring onions on the diagonal and cook the broccoli in a large pan of boiling water for 3 to 5 minutes, until tender.

7.Keep the remaining glaze on a low heat, barely simmering. When the drumsticks are almost done, turn the heat up to medium and taste the glaze to check the seasoning.

8.Remove the drumsticks from the oven and use tongs to plate them. Add the broccoli and pour the reserved glaze over the chicken. Garnish with the sliced spring onions.