Kazza's Chicken on the Spot

• 6 large chicken drumsticks
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 inch thinly sliced ginger
• 12 teaspoon chili flakes
• 1 tablespoon parsley, chopped
• 1 pinch rock salt
• 500 ml chicken stock
• 1 (225 g) can asparagus, cuts & tips
• 1 (40 g) packet French onion soup mix

1. place oil in pan.
2. Once oil is hot, cut drumsticks lengthwise and crosswise to bone so heat and juices can penetrate chicken.
3. Sear chicken until brown on outside.
4. Add Chicken stock, garlic, salt, ginger, chilli and parsley.
5. Simmer rapidly until chicken is cooked through to bone.
6. Simmer for approx 15 mins to allow liquid to reduce slightly and flavours to blend.
7. Add 1/2 packet french onion simmer soup mix a teaspoon at a time, stirring in between to blend.
8. Simmer for further 10 minutes.
9. Add asparagus cuts and tips to warm through for 2 minutes.
10. Strip the chicken from the bone, remove bones.
11. Serve on bed of mash potato, made with sour cream and spring onion mashed together.
12. Sprinkle parsley on top for garnish.

chicken drumsticks, olive oil, garlic, ginger, chili flakes, parsley, rock salt, cuts, packet

Taken from www.food.com/recipe/kazzas-chicken-on-the-spot-368857 (may not work)