Summary

Ingredients

• 4 chicken drumsticks
• 1 leek
• 4 tomato (s)
• 1 bell pepper (s)
• 1 broccoli
• 2 glasses white wine, dry
• 2 tablespoon vegetable broth, grainy
• 1 bunch parsley, smooth
• 4 cloves garlic, finely diced
• 1 onion (s), diced
• some chili

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Instructions

1. Prepare the roasting tube according to its instructions.
2. Wash and chop the leek, tomatoes, bell pepper, and broccoli. Dice the onion. Finely dice the garlic. Chop the parsley into small pieces.
3. Place the chopped vegetables in the roasting tube.
4. Mix the 2 glasses of white wine with the 2 tablespoons of vegetable broth. Pour into the roasting tube with the vegetables. Add chili to taste.
5. Arrange the 4 chicken drumsticks on top of the vegetables.
6. Seal and tie the roasting tube as instructed. Using a toothpick or needle, prick 2 small holes in the top.
7. Place on a cold baking sheet and bake at 180°C (356°F) with convection for 75 minutes, until the chicken reaches an internal temperature of 74°C (165°F) at the thickest part of the drumstick.