Heat a large, heavy-based
lidded casserole or frying pan over
a moderate heat. Add the oil and half the
butter. Generously season the drumsticks
with salt and pepper. When the butter is
foaming, drop in the drumsticks, and fry
until lightly browned all over.
Cover the casserole
with a lid and leave the drumsticks to
fry gently for 20-25 minutes, turning
regularly. Remove the lid and add the
remaining butter, along with the garlic,
parsley and lemon juice. Take the
casserole off the heat and leave the
flavours to infuse for a few minutes
This recipe is from paul and jeanne rankin's 'new irish cookery'