- 8 chicken drumsticks
- 1 tbsp olive oil
- 2 onions, peeled and sliced
- 1 clove of garlic, peeled and finely chopped
- 250 g ready-prepared vegetable soup mix (the one we used contains carrot, swede, white onion, leek, pearl barley and parsley)
- 500 ml chicken stock
- Black pepper and salt to season
- 300 g broccoli florets
Preheat the oven to 180°C, fan 160°C, gas 4. Remove the skin from the chicken drumsticks.
In a large, flameproof casserole dish, heat the olive oil and fry the drumsticks until browned. Scatter the onions and garlic over the drumsticks, and cook until they have also browned.
Stir in the Sainsbury's country vegetable mixture, stock and season with a little salt and pepper. Bring to a simmer, then cover and transfer to the oven. Bake for 45 minutes. Leave to stand for 5 minutes before serving to allow the casserole mixture to thicken slightly.
Meanwhile, steam or boil the broccoli florets for 5 minutes, drain and serve with the casserole.