TURN THE OVEN ON TO 180˚C/160 fan/Gas 4
Rinse the drumsticks under the tap and pat dry with kitchen paper. Remove the skin by pulling it towards the thin end of the drumstick.
With a sharp knife make 4 slits into each piece . Coat each drumstick with mustard, making sure some goes into the slits. Wrap a rasher of pancetta around each drumstick and place in an ovenproof dish.
black pepper. Pour the wine over the drumsticks and put them in the oven for 45 minutes.with a pinch of salt and a generous grind of
Spoon the cooking juices over the chicken a couple of times while it’s in the oven.
Make sure the meat is cooked by pricking it with a fork. If the juices that come out are clear, it’s done. If they’re still pink, put it back in the oven for a bit longer.
Notes from the cook
Another easy chicken dish where the taste belies the simplicity. Fast prep and no-faff cooking.
Leftover pancetta? Try these cheddar and pancetta jacket potatoes...