Line the drumsticks with juice of one lemon and refrigerate for 1-2 hours. Season drained and fry in hot olive oil all around. Add a little juice of one lemon and the wine. Stew for about L hour. At the end of the cooking time, sprinkle a little grated lemon peel and the olives evenly over the top. Roast: at top/bottom heat at 230 degrees, reduce to 170 degrees after 25 min. Spinach risotto goes well with it.
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