How to make
Marinate the drumsticks in the white wine (100 ml), curry, black pepper and a pinch of salt. Leave them in the refrigerator;
For the cream, finely chop the vegetables and fry them in olive oil for about 10 minutes with a little salt, until they soften;
Pour the white wine (80 ml) and cook, until it is reduced, then add the drumsticks with the rest of the wine and cook again, until it's fully reduced;
Pour water - enough to cover the meat and leave it to boil on medium heat for 20-25 minutes (it depends on the meat, if it's from domestic chicken it will need more time);
Remove the drumsticks when done and liquidize the rest along with the mayonnaise and cream cheese, by removing it from the heat. Add salt, if needed;
Place it back onto the heat and dissolve the fine cornmeal or starch in a little cold water. Pour it carefully into the cream and stir, until it thickens;
Put the drumsticks in a suitable baking pan and cover them with the cream. Grate the gouda cheese on top and bake in a preheated oven at 430°F (220°C), until they aquire a nice golden color;
Garnish with the olives and parsley leaves;
Garnish the portions with boiled white rice if desired.
