Honey Chicken Drumsticks with Pumpkin Ragout
·Marinade
Melt the honey until it's as runny as possible. Mix it with a little oil (about 6 tablespoons of oil to 2 tablespoons of honey), then season with salt, pepper and garlic. Coat the chicken drumsticks in this marinade. Ideally, let them rest in the fridge overnight.
Bake
Place the drumsticks in a covered roasting dish and bake in an oven preheated to 160°C for about 40 minutes. Since drumsticks vary in size, the cooking time may differ slightly.
Ragout
Wash and dry the Hokkaido pumpkin. Cut it in half and scoop out the seeds with a spoon. Trim off the stem and cut the flesh into cubes about 5 x 5 cm. Cut the onion into larger cubes.
Fry over high heat
Melt the butter in a large pan or pot. Add the onion and pumpkin cubes. Season with salt and pepper. Add about six finely chopped sage leaves. Stir and fry over high heat for a few minutes.
Simmer until tender
Once the onion starts to turn golden and dark spots appear on the pumpkin, reduce the heat by half and add a splash of water. Cover with a lid and simmer until softened.
Serving
Serve, for example, with rice and the chicken drumsticks, sprinkled with fresh sage or sage leaves fried until crisp.