Ingredients

450gr Jerusalem artikokes peeled and cut lenghtways

2 tablespoons lemon juice

8 chicken drumsticks on the bone with out skin on 12 shallots

12 garlic.  

1 lemon sliced

1 tsp of saffron

50ml olive oil

150ml cold water

½ pink peppercorns slightly crushed

10 gr tarragon leaves chopped

2 tsp salt

Black pepper

Method

Put the Jerusalem in a medium saucepan cover with plenty of water and half lemon juice

Bring to the boil reduce the heat and simmer for 10 -20 minutes, until tender but not soft . drain and leave to cool .

Place the jerusalem artikoves and all the remaining ingredients excluding the remaining lemon juice and half of the tarragon in a large mixing bowl and use your ands to mix everything together well .

Cover and leave to marinade in the fridge overnight for at least 2 hrs

Preheat oven to 240˚C.

Arrange the chicken pieces- skin side up in the center of a roasting tin and spread the remaining ingredients around the chicken.

Roast for 30 minutes . Cover the tin and foil and cook for a further 15 minutes. At this point the chicken should be completely cooked . Remove from the oven and add the reserved tarragon and lemon juice . Stir well taste and add more salt and add more salt if needed . Serve Immediately.

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