Recipe – Salami-stuffed Chicken Drumsticks

Salami-stuffed Chicken Drumsticks – Food-Wine-Travel with Roberta Muir
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.

Serves 2

Ingredients
  • 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
Method
  1. Combine salami, onion and mustard in a bowl.
  2. Loosen skin from the top of drumsticks, working down to the narrow end.
  3. Pack salami mixture under the skin, pulling the skin back up to the top of the drumsticks to keep it in place.
  4. Preheat oven to 180ºC.
  5. Place flour in one bowl; combine milk, egg and salt in another; combine breadcrumbs, parmesan and parsley in a third.
  6. Roll drumsticks in flour, then egg mixture, then breadcrumb mixture, pressing it on firmly.
  7. Repeat egg and breadcrumb process.
  8. Melt butter in a baking dish.
  9. Add drumsticks and bake for 45 minutes, turning occasionally.
  10. Set aside on paper towel until cold, then pack the salami-stuffed chicken drumsticks in an airtight container and refrigerate until needed.

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What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
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We made the pot-sticker dumplings and bang bang chicken – once again both exceeded our expectations. My husband keeps saying it’s better ordering this than going out to restaurants as the recipes and food quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
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The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Kate (Killara, NSW)
Kate (Killara, NSW)
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I loved the Fresh & Easy Chicken – simple instructions, only a few ingredients and the time factor absolutely spot on. Then came the highlight, the taste, no compromise on the enjoyment of that meal! For the time poor Fresh & Easy hits the mark indeed.
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
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Thank you for stocking our pantry with such authentic Ingredients and quality produce ... I’ve so enjoyed picking fresh leaves from the herb pots and loved listening to the chef's playlist while cooking. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
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I am absolutely loving these boxes! There are Ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Nathan (Manly, NSW)
Nathan (Manly, NSW)
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Loving Be Inspired! Felt like a kid opening up a Christmas present when the box arrived. Fresh herb pots are a nice touch!
Richard (Earlwood, NSW)
Richard (Earlwood, NSW)
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Thanks so much for the Fresh & Easy Meal, it was excellent. We regularly get another meal kit delivery – your offering is vastly superior and a similar price, so big ticks.
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