12 chicken drumsticks (skin on)
3 tbs sunflower oil
4 cloves garlic (crushed)
3 fresh rosemary sprigs (chopped)
Fresh coriander (small bunch, finely chopped)
Marsala, Madeira or sweet sherry (a good splash)
3 tbs runny honey
2 tbs dark soy sauce
1 lemon (sliced with skin on)
Salt and freshly milled black pepper
Season the drumsticks with the salt and pepper.
Heat the oil in a large sauté pan and brown them all over for 3 or 4 minutes.
Add the herbs and garlic, cook for a further 3 or 4 minutes until the chicken is golden brown.
Pour in the alcohol together with the lemon slices then add 50ml of cold water.
Drizzle over the honey, stir and continue cooking until the mixture is thick and syrupy.
Transfer everything to a warm dish and serve immediately.
Jacket potatoes or French fries go well together with some garlic bread and coleslaw.