Chicken Drumsticks Cacciatore

In a large saucepan heat the oil over medium high heat, add the onions, mushrooms, garlic, peppers and thyme. Cook for 5 minutes. Add the wine and reduce by half.

Add the diced tomatoes, tomato paste and oregano. Seasoned with salt and pepper. Mix well.

Cover and cook over low heat for 15 minutes. Add the olives. Keep warm.

Preheat the fryer to 350°F (190°C).

Deep fry the drumsticks for 7 to 8 minutes until crispy or until you reach an internal temperature of 175°F (80°C).

Add the cooked drumsticks to a pan with the sauce, simmer for 10 to 12 minutes.

Serve with al dente pasta of your choice and garnished with chopped parsley.

Preheat the oven to 425°F (220°C) with the fan on high.

Place the drumsticks on an oiled grill in a baking sheet. Cook the drumsticks for 20 minutes, turning halfway through cooking, until you reach an internal temperature of 175°F (80°C).

Add the cooked drumsticks to a pan with the sauce, simmer for 10 to 12 minutes.

Serve with al dente pasta of your choice and garnished with chopped parsley.