You will need: Fireclay bricks / Celtic pot ® / Celtic pot ® Frying plate/lid
Top heat: approx. 280-300°C
Preheating: approx. 30 minutes
Working hours: 40 minutes
Cooking time: ca. 45 minutes

Ingredients (for 4 persons)

For the chicken drumsticks:

• 4 chicken legs
• Salt, pepper and chili powder
• 2-3 tbsp olive oil
• 2 onions, roughly diced
• 4 garlic cloves, peeled
• 200 ml dry white wine
• 2 tomatoes, diced
• 400 g canned tomatoes, chunky
• 1 tbsp rosemary, finely chopped
• 180 g Kalamata olives, pitted

For the crispy potatoes:

• 800 g triplets (pre-cooked for 15 minutes)
• 2 tbsp olive oil
• 3 tbsp grated Parmesan cheese
• 2 tbsp panko or breadcrumbs

For the seasoning paste:

• ½ bunch parsley
• some lemon zest
• 1 handful of dried tomatoes in oil
• 1 garlic clove
• 2-3 tbsp olive oil

In addition:

• Sea salt flakes
• Pepper from the mill

Heat the Merklinger to approx. 280-300°C.

Place the Celtic pot and its lid directly on the fireclay bricks and heat up.

Pat the chicken drumsticks dry and rub with salt, pepper and chili powder. Brush with olive oil.

As soon as the ceramic pan is heated to a temperature of approx. 180°C, sear the chicken drumsticks well on both sides. You can use the lid/frying plate or the pan for this.

Put the chicken legs to one side. Sauté the onions and garlic in the frying fat in the pan.

Deglaze with wine and allow to simmer.

Stir in the diced tomatoes, canned tomatoes, olives and rosemary. Season to taste with salt and pepper. Place the chicken legs on top and cover the pan with the lid.

Now keep the top heat at approx. 250 °C and roast the chicken legs for approx. 45 minutes.

For the crispy potatoes:
Cut the pre-cooked potatoes into quarters and mix with the oil. Spread over the hot lid of the Celtic pot and sprinkle with Parmesan and Panko. While the chicken legs are simmering in the pot, bake the potato wedges for approx. 30-40 minutes until crispy. Season with sea salt flakes and freshly ground pepper.

For the seasoning paste:
Place all the ingredients in a tall container and use a hand blender to make a fine paste.

Serve the chicken drumsticks with the sauce and potato wedges and serve with the seasoning paste.

Tip:
With freshly baked white bread from the Merklinger, even the last drop of sauce can be dipped out of the pot.