'Limoncello' Chicken Drumsticks

Total time: 2hr 20m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 450 Kcal, 28g Protein, 24g Carbohydrates, 24g Fat


  • Marinade
  • 0.5 tbsp. fresh rosemary needles
  • 2 tbsp. lemon liqueur (e.g. Liquore di Limone)
  • 1 clove of garlic
  • 2 tbsp. olive oil
  • a little pepper
  • Pouletschenkel
  • 4 chicken legs
  • 1 tsp. salt
  • 1 dl white wine
  • 1 oil
  • 1 dl chicken bouillon
  • Kartoffeln und Sauce
  • 1 Organic lemon, a little grated zest and 1/2 tbsp of juice
  • 600 g waxy potatoes
  • 40 g caper berries
  • 1 tin chopped tomatoes (240 g)
  • 0.5 tsp. salt
  • a little pepper

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  • Marinade

    Chop the rosemary finely, press the garlic, mix with the lemon liqueur, oil and pepper. Separate the chicken legs into legs and drumsticks, toss in the marinade. Cover and marinade in the fridge for approx. 1 hour.
  • Pouletschenkel

    Remove the chicken, pat dry, season with salt. Heat the oil in a frying pan, brown the chicken legs for 5 mins. on each side, remove. Wipe the cooking fat from the pan, add the wine and stock, bring to the boil, add the chicken, cover and braise on a low heat for approx. 25 mins.
  • Kartoffeln und Sauce

    Slice the potatoes, grate the lemon zest, add both to the chicken along with the drained caper berries and the tomatoes, season. Cover and leave to finish braising for approx. 25 mins.
  • Tipp:

    Kapernäpfel durch grüne entsteinte Oliven ersetzen.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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