Method

1. Season the drumsticks with salt and pepper.
2. Heat the Cobram Estate Robust Extra Virgin Olive Oil in a non-stick frypan. Add the drumsticks and cook for about 20 minutes on medium heat, turning the chicken over half way through. Transfer the chicken to a plate and cover with foil.
3. Remove the excess fat from the pan. Stir in the chopped shallots and cook on low heat for 5 minutes.
4. Add the red wine vinegar to the pan, bring to the boil and reduce the red wine vinegar to about 2 Tbsp.
5. Add the mushrooms to the pan and cook for about 5 minutes.
6. Add the cream and bring to the boil. Return the chicken to the pan and reheat for about 10 minutes.
7. Stir in the parsley just before serving.