Recipe: Jambonnettes de volaille fermière retour du sud

1 In a dutch oven, pour a generous splash of olive oil then roast your well-seasoned drumsticks and remove them to a plate.

2 In this same dutch oven, add the peppers, garlic and onion, salt and add the turmeric, cook for 7 to 8 minutes then add your rice.
Then cook for 3 minutes then add 15 cl of water or vegetable broth.
Heat the oven to 180°C (th6).
Then at boiling point add your drumsticks and chorizo slices and your thyme, cover with parchment paper and a lid and cook in the middle of the oven for 20 minutes.

3 Then turn off your oven and let your dutch oven rest for 15 minutes, then arrange on a nice deep dish the well-separated rice in the center and the drumsticks and chorizo slices, garnish with a few olives.