METHOD

Rub the chicken drumsticks with olive oil. Heat a heavy based skillet (with a fitted lid if possible, or you can use foil) over a medium heat with a little olive oil. I find my Lodge Dual Handle pan excellent for this kind of one-pan recipe as it transfers from hob to oven (to table, if necessary) perfectly and the heavy cast iron makes such a great job of your initial browning.

Add the chicken drumsticks and cook well on all sides until deeply golden (this could take 10-15 minutes), watching your heat to ensure the drums brown rather than burn. Remove the pan from the heat, add the butter and allow it to sizzle briefly before adding the shallot (or onion) and garlic. Let these gently soften in the residual heat.

Pour 300ml chicken stock into the pan, season lightly, then cover and return to a low heat. Gently simmer until the chicken drumsticks are cooked through, about 15- 20 minutes.

Transfer the chicken to a warmed plate and cover to keep warm.

Add the broccolini, asparagus and beans (or your choice of vegetables) to the pan, adding more chicken stock if needed to ensure it stays 'saucy', and cook until nearly tender. Add the peas and sugar snap peas and cook quickly until they re tender but still firm to the bite.

Return the chicken drumsticks to the pan and add the marjoram (or your preferred herb). Check the seasoning and squeeze in a little lemon juice.

Serve with crusty bread or cooked baby potatoes.

Tip – add some Spring broad beans or baby carrots in with the peas.