Honey-glazed drumsticks with roasted potato purée

Preparation time: 1 h 30 min. Serves 3–4. Pairs with rosé.

1. Clean the lower side of the drumsticks, removing the skin and cartilage so that the bone is exposed. This way the drumsticks look prettier when served. Arrange them in a tray, season with salt, black pepper and olive oil and add water, enough to cover the bottom of the tray. Bake them like this for about 25–30 minutes in an oven preheated to 180°C.
2. Soak the saffron in a little hot water so that it releases its aroma, and pour it into a saucepan together with the honey. Add the hot red paprika, stir and leave to boil. With the resulting mixture brush the chicken drumsticks on all sides and return them to the oven to finish baking for another 10–15 minutes at the same temperature, until they take on a golden colour.
3. Wash the potatoes and – without peeling them – bake them in a tray with a little water, seasoned with salt and thyme. When they are ready, transfer them to a pot and mash them. Add the butter and cream, sprinkle with salt and black pepper and purée them with a hand blender.