This is a great way to cook good-value drumsticks, so that they are moist and tender. A simple barbecue sauce and a mixture of vegetables and beans makes a healthy dish children will love. Serve with a leafy side salad.
Heat the oil in a large, deep frying pan or flameproof casserole dish. Add the garlic, marjoram and chicken and cook over a medium heat for 5 minutes, turning the drumsticks to lightly brown all over. Transfer the chicken to a plate.
Add the leeks, carrots and celery. Cook for 5 minutes until the leeks are softened. Stir in the stock and replace the drumsticks, shuffling them among the vegetables. Reduce the heat, cover and simmer for 30 minutes until the drumsticks are tender. Use a slotted spoon to transfer the drumsticks to a plate.
Add the corn and white kidney beans and heat through for 1 minute. Then, using the slotted spoon, transfer the vegetables to a serving dish. Cover and set aside to keep hot.
Bring the liquid in the pan to a boil. Stir in the sugar, vinegar, chili sauce, tomato sauce and mustard. Boil hard for about 5 minutes until it has reduced to a slightly syrupy, shiny sauce.
Put the drumsticks in the sauce and heat through, turning them to coat evenly. Serve the drumsticks on the vegetables, pouring over all the sauce.
Each serving: 39.5 g protein, 20 g fat of which 4 g saturates, 35 g carbohydrate, 10 g fibre, 492 Calories