8 chicken drumsticks

8 Borettana baby onions

1/2 glass white wine

50g almonds

Aged Balsamic Vinegar of

Modena PGI

Extra Virgin Olive Oil

1 tsp turmeric

2 coriander springs

½ head of garlic

Heat up the garlic in a frying pan with the oil, sprinkle the turmeric and salt on the drumsticks and rub with your hands. Lay them inside the pan.

Brown on all sides and douse with white wine. Add the chopped almonds and the onions.

Cover and cook for 25 minutes on medium heat, make sure they do not dry too much.

5 minutes before the end of cooking, add 2-3 tbsp Aged Balsamic Vinegar of Modena PGI and top with chopped coriander.