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Category: Chicken
Prep Time: Cook Time: Total Time:
•4 bone-in chicken drumsticks (about 1 pound), skinned
•4 bone-in chicken thighs (about 1¼ pounds), skinned
•1/2 teaspoon salt, divided
•1/2 teaspoon freshly ground black pepper, divided
•2 tablespoons olive oil
•1/4 cup all-purpose flour
•1/2 cup chopped shallots
•1 tablespoon chopped garlic
•1 teaspoon chopped fresh rosemary
•1 cup Chianti or other rich red wine
•1 cup unsalted chicken stock (such as Swanson)
•1 teaspoon sugar
•1 (14.5-ounce) can unsalted whole tomatoes, crushed and undrained
•1 bay leaf
•2 tablespoons chopped fresh flat-leaf parsley
1.Make 1 (1/2-inch-deep) cut in each chicken piece; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 5 minutes on each side. Remove chicken from pan.
2.Add shallots, garlic, and rosemary to pan; cook 2 minutes or until tender, stirring frequently. Add wine to pan; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Add remaining salt and pepper, chicken stock, sugar, tomatoes, and bay leaf. Bring to a boil; return chicken to pan. Reduce heat to medium; cook, partially covered, 15 minutes or until chicken is done, turning once. Sprinkle with chopped parsley. Serves: 4
NOTE: What I’d Do Different Next Time
I’d leave the skin on and brown the chicken without the flour. Instead, I’d sprinkle a couple tablespoons of flour over the shallots, garlic and rosemary, stir until it absorbs the liquid, then add the wine.
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Chicken Braised in Wine and Rosemary
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Category: Chicken
Prep Time: Cook Time: Total Time:
•4 bone-in chicken drumsticks (about 1 pound), skinned
•4 bone-in chicken thighs (about 1¼ pounds), skinned
•1/2 teaspoon salt, divided
•1/2 teaspoon freshly ground black pepper, divided
•2 tablespoons olive oil
•1/4 cup all-purpose flour
•1/2 cup chopped shallots
•1 tablespoon chopped garlic
•1 teaspoon chopped fresh rosemary
•1 cup Chianti or other rich red wine
•1 cup unsalted chicken stock (such as Swanson)
•1 teaspoon sugar
•1 (14.5-ounce) can unsalted whole tomatoes, crushed and undrained
•1 bay leaf
•2 tablespoons chopped fresh flat-leaf parsley
1.Make 1 (1/2-inch-deep) cut in each chicken piece; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 5 minutes on each side. Remove chicken from pan.
2.Add shallots, garlic, and rosemary to pan; cook 2 minutes or until tender, stirring frequently. Add wine to pan; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Add remaining salt and pepper, chicken stock, sugar, tomatoes, and bay leaf. Bring to a boil; return chicken to pan. Reduce heat to medium; cook, partially covered, 15 minutes or until chicken is done, turning once. Sprinkle with chopped parsley. Serves: 4
NOTE: What I’d Do Different Next Time
I’d leave the skin on and brown the chicken without the flour. Instead, I’d sprinkle a couple tablespoons of flour over the shallots, garlic and rosemary, stir until it absorbs the liquid, then add the wine.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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