Ingredients For the chicken 5 - 6 rashers short cut bacon
5 chicken "lovely legs" (drumsticks)
2 tbsp butter
2 tbsp brown sugar
1 tbsp vinegar
1 pkt Tomato soup
1 cup water
1 orange, juice and rind
Chopped parsley, to garnish
For the hash About 275 g potatoes
1 bunch asparagus, cut into small pieces
75 g mushrooms, sliced
1 small shallot, diced small
Small clove garlic, crushed
1 small onion, coarsely chopped
¼ cup roasted capsicums, rinsed, and chopped
Chives, for garnish (optional)
Method For the hash
Put the potatoes in a steamer with a bit of water and steam until only just tender, about 12 minutes, depending on the size.
Once they are cool enough, chop them into pieces.
Heat a bit of oil in a non stick wok over a medium heat, and add the shallot. Cook for a minute and then add the asparagus, mushrooms and garlic.
Cook, stirring often until it begins to brown, or about 6 minutes. Remove this onto a plate.
Add more oil to the pan and add the onion and cook for a minute. Add the potatoes on a fairly high flame and cook, stirring occasionally, until the potatoes are browned.
Potatoes should be about this size
Return the asparagus mixture to the pan along with the capsicums, and salt and pepper.
Cook, stirring until it is heated through, and serve immediately. Garnish with chives, if using.
Wrap a piece of bacon around each chicken leg and secure with a toothpick.
Melt the butter, and add the drumsticks and cook until they are browned.
Transfer to an ovenproof dish.
Pre heat the oven to 180°/160° fan forced.
Put the brown sugar in a small saucepan and heat it till it melts, stirring non stop.
Add the vinegar and the remaining ingredients apart from the parsley, and bring to the boil, stirring continuously.
Simmer for a few minutes and pour this liquid over the chicken legs.
Cover and bake for about 45 minutes or until the chicken is done. Serve at once - also nice heated up.