Instructions: Rub the chicken pieces with salt and pepper.

Melt half the butter with the olive oil in a heavy casserole.

When the butter froths add the chicken drumsticks cooking them until they are lightly coloured on all sides.

Cover with a lid and let the chicken cook over a gentle heat until it is golden and tender shaking them around in the pan from time to time. (Test to see if theyre done with a skewer if the juices that run out are clear and not pink then it is ready.)

Mash the remaining butter with the garlic chopped coriander and lemon juice then stir into the chicken.

As soon as it has softened and almost melted serve.

A simple supper for coriander fans. The herb is just warmed with the chicken rather than cooked keeping its flavour fresh and vibrant. Serve with mashed or sauteed potatoes and peas.

Serves 2

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