These salami-stuffed chicken drumsticks are perfect picnic fare – easy to make a day ahead then throw in the car with a bottle of red, a couple of glasses and some serviettes and head out to some pretty spot that feels a million miles away from daily life. One of my favourites is the historic village of St Albans north-west of Sydney, with its early settlers’ cemetery, car ferry river crossing and wetland common, it makes for a perfect day trip. Use one hand to dip the chicken in the egg and the other for the breadcrumbs to avoid crumbing your fingers too much; and use packet breadcrumbs if you prefer. As for that bottle of red, try the Beaujolais-style Sorrenberg Gamay from Beechworth in Victoria – one of my favourite Aussie reds.
- 100g sliced salami, finely chopped
- 1 red onion, finely chopped
- 1 teaspoon Dijon mustard
- 6 chicken drumsticks (see below)
- Plain flour, for dusting
- ¾ cup milk
- 2 eggs, lightly beaten
- Salt flakes, to taste
- 1½ cups fine fresh breadcrumbs
- 2 tablespoons finely grated parmesan
- 2 tablespoons finely chopped flat-leaf parsley
- 60g butter
- Combine salami, onion and mustard in a bowl.
- Loosen skin from the top of drumsticks, working down to the narrow end.
- Pack salami mixture under the skin, pulling the skin back up to the top of the drumsticks to keep it in place.
- Preheat oven to 180ºC.
- Place flour in one bowl; combine milk, egg and salt in another; combine breadcrumbs, parmesan and parsley in a third.
- Roll drumsticks in flour, then egg mixture, then breadcrumb mixture, pressing it on firmly.
- Repeat egg and breadcrumb process.
- Melt butter in a baking dish.
- Add drumsticks and bake for 45 minutes, turning occasionally.
- Set aside on paper towel until cold, then pack the salami-stuffed chicken drumsticks in an airtight container and refrigerate until needed.