Stuffed Drumsticks Napoli
|Chicken drumsticks with thighs||8|
|Flour||1⁄2 Cup (8 tbs)|
|Oregano||1 Teaspoon, crumbled|
|Vegetable oil||1⁄2 Cup (8 tbs)|
Cut through chicken legs at joints to separate drumsticks and thighs, then cut an opening along bone of each drumstick and in meaty part of each thigh to make a pocket for a salami slice.
Cut salami into 16 strips; stuff 1 strip into each piece of chicken.
Shake pieces, a few at a time, in mixture of flour, salt, paprika, oregano and pepper in a paper bag to coat evenly.
Cook pieces slowly in vegetable oil in a large frying pan 20 minutes; turn; cover loosely.
Cook 20 minutes longer, or until tender and crisply golden.
Serve warm or cold.