Tangelo and Sherry Vinegar Chicken Drumsticks

To make these Tangelo and Sherry Vinegar Chicken Drumsticks all you need is:

2 tangelos (or oranges)

Splosh of sherry vinegar

100g butter

Seasoning – salt, pepper sprigs of thyme

Chicken drumsticks

Juice the tangelos – don't throw away the skins – you'll be using them to sit the drumsticks on while they cook.

Put the juice, sherry vinegar, butter, salt and pepper into a pot and simmer for 5 minutes or so.  Allow this to cool to near room temperature.

Slash the skin of the chicken drumsticks and then marinate them in the juice mixture for 1 to 2 hours (in a plastic bag, in the fridge)

Heat your oven up and pop the drumsticks onto the tangelo skins and then pour the juice mixture over them – keeping some of it aside for use when basting later.

Cook until the juices run clear when pricked with a knife.

These were delicious but the sauce wasn't quite thick enough.  I should have taken the chicken out to rest wrapped in foil and then reduced the sauce by boiling it on the stove top.