Serves 4–5
Ingredients:
- ½ cup standard flour
- 1 large egg, beaten with 2 tablespoons water
- 1½ cups dried white breadcrumbs
- 1kg chicken drumsticks (about 10 small drumsticks)
- 6 tablespoons vegetable oil
- 2 medium-sized onions, finely sliced
- 400ml can coconut cream (shake well before opening)
- Salt and freshly ground black pepper
- 1 lemon, cut into wedges
Method:
- Preheat the oven to 190°C. Place the flour on a plate, the beaten egg mixture in a shallow bowl, and the breadcrumbs on another plate. In turn, coat each chicken drumstick in flour, shaking off excess, then dip in the egg mixture. Place in the breadcrumbs, turning and pressing the breadcrumbs on to make sure each drumstick is evenly coated. Set aside on a large plate.
- Heat 2 tablespoons of oil in a large frying pan over a low heat. Add the sliced onion and cook gently, stirring occasionally, for about 5 minutes or until soft. Place in an ovenproof dish with a well-fitting lid. Increase the heat to medium. Add 2 more tablespoons of oil and, once the oil is hot, add half the chicken drumsticks and brown them on all sides. Transfer them to the ovenproof dish in a single layer. Repeat with the remaining oil and drumsticks.
- Pour the coconut cream around the chicken drumsticks. Season with salt and pepper, cover and place in the oven. Bake for 40 minutes, then remove the lid and bake for a further 15–20 minutes until the chicken is cooked through.
- Serve hot with lemon wedges for squeezing over the chicken drumsticks. A big bowl of steamed green vegetables would go nicely alongside.
Sir Bryan Williams played for the All Blacks 113 times, including 38 Tests between 1970 and 1978. After retiring from playing, Bryan coached club sides Ponsonby and Auckland, going on to become an assistant coach with the Hurricanes in Investec Super Rugby. His incredible commitment to rugby saw him knighted on the New Year Honours list in 2018. He has been on the Rugby Foundation board since 2014.
