Main Course
Chicken Drumettes with Potato Bake & Tomato Salad
Serves: 4
| Ingredient |
Preparation & Service |
- 20 Marinated Chicken Drumettes
- 4 Large Brushed Potatoes
- 2 Cups Chicken Stock
- 6 Tomatoes
- 1/4 Cup Basil
- 1 Teaspoon Garlic
- Cracked Black Pepper to Season
- 1/5 Cup Crisco Sunola Oil
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- Potato - Peel & slice potato, place into oiled baking dish & cover with Chicken Stock, Bak at 180°c for 40min.
- Chicken - Place CRISCO SUNOLA(50g) into a large saucepan, Saute the Chicken Drumeetts until Golden & finish baking in 180°c oven for 5min.
- Tomato Salad - Cut fresh Roma tomatoes in to 8ths, add torn Basil leaves, Garlic, Cracked Black Pepper & CRISCO SUNOLA Oil, mix.
- Assemble - Serve either as a plated meal or as a communal meal
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