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Adjust Servings:
Chicken Drumsticks – 8
Black Olives – 10
Cherry Tomatoes – 9 oz (255 g)
Olive Oil – 3 tbsp
Garlic – 3 cloves
Rosemary – 2 sprigs
Beer – 10 fl oz (300 ml) Light
Salt – to taste
Ground Black Pepper – to taste

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Chicken Drumsticks With Olives and Rosemary

Chicken Drumsticks With Olives and Rosemary

  • 50 min
  • Serves 4
  • Medium




Italy is home to one of the world’s top cuisines. Perhaps because it is chock-full of ideas for simple, tasty, family-friendly meals, like the classic Pollo alla cacciatora — hunter-style chicken drumsticks with olives and rosemary. Obviously, the dish features chicken drumsticks; they marinate and bake in a broth with tomatoes and spices. And, of course, with olives: can’t do without them.

It is difficult to imagine a recipe for hunter-style chicken drumsticks with olives and rosemary without wine, in which chicken and vegetables are stewed. Traditionally, Italians use dry white wine, but practically they often choose to marinate chicken drumsticks in beer. The carbonated drink tenderizes them better and transforms the taste of the dish, adding a hoppy note. It is worth a try!



Prepare the marinade: mix beer with pressed garlic, salt, pepper, and olive oil. Marinate chicken drumsticks for 2 hours.


Place the marinated chicken drumsticks in a baking dish and sprinkle with the marinade.


Cut tomatoes into halves or quarters, place them on top, season with salt, pepper, and chopped rosemary.


Cover the baking dish with foil and bake the chicken drumsticks in the oven for 20 minutes at 360 °F.


After 20 minutes, remove the foil, sprinkle the dish with chopped olives and bake for another 20 minutes at the same temperature. Garnish with a sprig of rosemary. Serve hot.

Historically, hunter-style poultry was prepared from one carcass, divided into parts. Our version of Pollo alla cacciatora is cheap and cheerful yet incredibly delicious. Chicken drumsticks are always the juiciest, and they have the most tender, fall-off-the-bone texture, which is why we love them so much. Last tip: if you don’t have seasonal tomatoes available, use cherry tomatoes — they always retain their taste and aroma.


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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