1. Preheat oven to 180°C (160°C fan-forced).
2. In a large frying pan, heat oil on high. Cook drumsticks for 4-5 minutes, turning, until well browned.
3. Pour wine and stock into a large baking dish. Arrange chicken, leek, capsicum, olives and half the oregano sprigs in the dish. Season and drizzle with oil.
4. Bake for 40-45 minutes until chicken is cooked through.
5. Meanwhile, cook couscous according to packet instructions.
6. Serve chicken and juices scattered with remaining oregano. Serve with couscous and lemon wedges.
Tips:
• It’s important to trim and wash the leek thoroughly to remove grit in the layers before using.
• You can also add some potato chunks to the dish in Step 3 to make it go further.
• You could replace couscous with rice to make it gluten free. Also just check your stock is Gluten Free.