Method

Preparation: 30 minutes
Waiting: 30 minutes - Oven: 1 hour

• Purée the garlic with the cherry tomatoes, parsley, the needles of the rosemary sprig and 4 tablespoons of olive oil into a fine marinade in the blender or with a hand blender. Add salt and pepper to taste.
• Roll the drumsticks in the marinade. Cover and let the chicken drumsticks marinate in a cool place for 30 minutes.
• Preheat the oven to 220 ºC. Roast the bell pepper in the preheated oven for 20-30 minutes, until the skin has black blisters. Let the bell pepper cool in a bag and remove the skin and seeds.
• Purée the bell pepper with the basil and the last 2 tablespoons of olive oil into a coarse tapenade. Season with salt and pepper.
• Place the chicken drumsticks in the baking dish and bake in the preheated oven for 10 minutes. Then grill the chicken drumsticks on the hot barbecue or in the grill pan for 20-30 minutes until golden brown and cooked through.
• Prepare the gratins according to the instructions on the package.
• Divide the butter lettuce over 4 plates. Place a gratin on each plate and add a chicken drumstick. Spoon in the paprika tapenade and garnish with a nice cress.