Oven Poached Chicken Drumsticks

My partner and I recently had our first child together - a beautiful little girl - and we heard from the lactation consultant that fenugreek might be a good thing for aiding milk supply. I haven’t seen this backed up by any papers, but it’s harmless enough to add it to a few meals.

Here’s what I came up with the other night – I thought it worked out really well.

Ingredients

• 8 chicken drumsticks
• 1 400g tin of coconut cream
• 1 cup chicken stock
• 1 cup white wine
• 1 tbsp lemon juice
• 1 overfilled teaspoon honey
• 1 tbsp fenugreek
• 1 tsp basil
• 2 teaspoons garlic, minced
• 2 tsp lavendar
• 3 turnips, diced (1 cm)
• 2 carrots, julienned

Method

The method is delightfully simple, and takes only 5 minutes of preparation time

• Preheat oven to 160 degrees
• In a bowl, combine coconut cream, wine, and stock, mix well, then add garlic, lemon juice, honey, lavender, fenugreek, and basil.
• Place the chicken in a baking dish, and pour over the mixture, then turn the chicken so it’s all coated well.
• Dice the turnips into 1 cm cubes, then place them between the chicken pieces. The liquid level should be over halfway, but not completely covering the drumsticks.
• Place in over for 1 hour
• Turn chicken, and add julienned carrots into the mixture
• Put back in the over for another half hour.