Chicken Drumsticks Wrapped In Pancetta

• Fresh
• 8 chicken drumsticks
• 8 rashers of unsmoked pancetta
• 5 sage leaves
• 2 sprigs fresh rosemary
• From the storecupboard
• 2 cloves of garlic
• 2 teaspoons dijon mustard
• 2 tablespoons olive oil
• 100 milliliters white wine
• 1 pinch sea salt
• 1 pinch black pepper

1. 1. StartrnTurn the over to 180?C/160?C Fan/Gas 4
2. 2. SkinrnRinse the drumsticks under the tap and pat dry with kitchen paper. Remove the skinrnby pulling it towards the thin end of the drumstick.
3. 3. WraprnWith 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.
4. 4. SeasonrnWash the rosemary and sage.rnDrizzle the drumsticks with olive oil. Sprinkle with the sage leaves and rosemary needles. Add the unpeeled garlic.rnSeason with a pinch of salt and a generous grind of black pepper. Pour the wine over the drumsticks and put them in the oven for 45 minutes.
5. 5. BasternSpoon the cooking juices over the chicken a couple of times while it's in the oven.
6. 6. CheckrnMake 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.
7. View more of my recipes on: http://www.lemonsqueezy.eu

fresh, chicken, rashers, sage, rosemary, storecupboard, garlic, mustard, olive oil, white wine, salt, black pepper

Taken from food52.com/recipes/20403-chicken-drumsticks-wrapped-in-pancetta (may not work)