- Barbecue sauce100g butter
- ½ onion, finely diced
- 2 sticks celery, finely chopped
- 2 cloves garlic, crushed
- 1 cup beef stock
- ½ cup cider vinegar
- 3 tbsp Worcestershire sauce
- 2 tbsp mild mustard
- 2 tbsp honey
- 1 tbsp paprika
- Chicken 12 chicken drumsticks
- ½ cup plain flour
- 1 tbsp paprika
- Salt and pepper
- ¼ cup vegetable oil (not needed for slow cooking)
To make the barbecue sauce, melt the butter in a saucepan and then add the onion, celery and garlic. Stir through and cook until the onion becomes translucent.
Add the beef stock and vinegar and bring to the boil.
Add the remaining ingredients and stir through. Turn down to a simmer and continue cooking for 15 minutes. Turn off the heat and set aside.
Tip the flour, paprika, salt and pepper into a plastic bag. Trim the chicken pieces of skin and add to the flour mixture. Close the bag tightly and shake the contents so that each chicken drumstick is coated in the flour mixture.Shake each chicken piece to remove excess flour and place in the slow cooker. Pour the sauce over the chicken pieces so that they are all just covered – you may have some sauce left over.
Set the slow cooker to HIGH for 3-4 hours or LOW for 6-7 hours.
Conventional oven:Preheat oven to 180°C.
Tip the flour, paprika, salt and pepper into a plastic bag. Mix through and add the chicken pieces.
Close the bag tightly and shake the contents so that each chicken drumstick is coated in the flour mixture.
Heat the oil in a casserole dish and brown the chicken in batches. Once all the chicken has been browned, return all the pieces to the dish and pour the sauce over the top, making sure that all the chicken is covered.
Put a lid on the dish and place into the oven. Cook for 1 hour and 15 minutes.