Italian Chicken

Plain flour
1.5kg drumstick
2 x 440g can tomato soup
2 x onions
2 garlic cloves, crushed
1/2 cup dry sherry
Handful of chopped parsley
Salt & pepper to taste

1. Preheat oven to 170C
2. In large ziplock bag, add flour, salt & pepper and coat each drumstick
3. Fry chicken in oiled pan (one that is ovenproof - we used scanpan roasting tray). Turn drumstick occasionally to cook all sides. Use lid to prevent oil splash
4. Remove drumsticks and set aside on paper towel.
5. In same pan, fry onion & garlic
6. Add soup, sherry & parsley, bring to boil. Add salt to taste
7. Add chicken back into soup mixture, ensuring chicken is coated with sauce and cover with lid (or alfoil)
8. Cook for 1hr.
9. Serve with pasta & peas.