Back to all recipes

Mediterranean Chicken Drumsticks Ragout

Chicken drumsticks are an absolute favourite at our place! They are extremely tasty with a Jason Peppler special marinade served with ragout.

Meal serves 4.

  • Prep

    25 mins

  • Cooking

    1 hour




  • 1.5kg Brisbane Valley Farm Direct marinated chicken drumsticks
  • 1 red onion, peeled and diced
  • 1 red capsicum deseeded and diced
  • 1 yellow capsicum deseeded and diced
  • 2 cloves garlic, peeled and sliced
  • 2 medium green zucchini cut into 2cm chunks
  • 1 tin chickpeas drained
  • 1 x 800g tin diced tomatoes
  • ½ cup white wine
  • 80g spinach
  • 1/2 bunch chopped It Parsley
  • 1 cup chicken stock
  • 100g feta (optional)


Step 1
Sear the chicken in a large pot with olive oil until golden brown. Remove from pan and keep aside.
Step 2

Add 3 tab olive oil and add capsicums, garlic and onions and saute for approx. 2 minutes, add zucchini and stir through for about 1 minute.

Step 3

Add white wine and deglaze pan, add chicken stock and diced tomatoes and bring to the boil. Add chicken and cover with a lid and cook for approx. 35 minutes or until chicken is cooked. Add chickpeas and simmer uncovered for approx. 5 minutes. Stir through parsley and season to taste.

Step 4

Serve in a bowl and top with optional feta.