An unusual and surprisingly easy-to-make stuffed with peaches, easy to prepare and make an excellent supper dish. dish, Zany Stuffed Drumsticks are ideal to serve for supper. French-fried potatoes and a crisp green salad would be perfect accompaniments.
6 large chicken drumsticks, boned
6 cooked ham slices
3 canned peach halves, drained and halved
1 teaspoon salt
½ teaspoon black pepper
2 oz. butter
14 oz. canned condensed mushroom soup 10 fl. oz. dry white wine
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Stuff each drumstick hollow with a ham slice and a peach quarter. Season the outside of the chicken with the salt and pepper. Secure the openings with wooden cocktail sticks. Set aside.
In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the chicken pieces and fry, turning frequently, for 6 to 8 minutes or until they are golden brown all over.
Remove the pan from the heat and, using a slotted spoon, transfer the chicken pieces to a medium-sized ovenproof casserole. Pour the mushroom soup over the chicken and add the wine. Cover the casserole, place in the centre of the oven and cook for 45 minutes.
Remove the casserole from the oven and serve immediately, straight from the casserole.