Ingredients
- 6 chicken drumsticks
- 500 g artichoke hearts
- 100 g pistachios
- 2 shallots
- minced
- 1 garlic clove
- minced
- 1 tablespoon fresh basil
- chopped
- 200 ml chicken stock
- 100 ml dry vermouth
- 3 tablespoons sunflower oil (NOT olive oil) or 3 tablespoons canola oil (NOT olive oil)
- 14 teaspoon salt
- 14 teaspoon pepper
Instructions
- Drain artichoke hearts and set aside.
- Heat two tablespoons of the oil in the wok under medium heat.
- Saute shallots and garlic for about two minutes.
- Add drumsticks and saute for 7-8 minutes, turning the drumsticks often.
- Pour in chicken stock and cook under medium-low heat for another 25 minutes.
- Add vermouth, artichoke hearts and the last teaspoon of the oil and season with salt and pepper.
- Keep cooking for 5 minutes or until the chicken is done.
- Stir in pistachios and basil and serve.
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