Chicken drumsticks braised in wine is sorta like a cheater’s chicken cacciatore that’s an easy weeknight dinner made with just a few ingredients that are probably already in your pantry.
These chicken drumsticks braised in wine just elevated our midweek dinner game. Easy enough to throw together after work and definitely not something that’s going to break the bank, the dish is simply chicken drumsticks simmered in rosemary-infused red wine until tender. Don’t forget plenty of bread or rice for sopping up the delectable sauce that clings to the super tender chicken…and the rest of that bottle of wine you just opened, natch.–Angie Zoobkoff
Chicken Drumsticks Braised In Wine Recipe
- Quick Glance
- 20 M
- 1 H
- Serves 4
- 1/4 cup olive oil (60 ml)
- 8 chicken drumsticks, skin on (about 3 pounds/1.36 kg)
- 1/4 cup all-purpose flour (30 grams)
- Salt and freshly ground black pepper
- 1 garlic clove (about 4 grams), or more to taste, smashed
- 1 bay leaf
- 1 small sprig rosemary (about 3 grams)
- 1/4 cup tomato paste (66 grams)
- 1 cup white wine (237 ml)
- 1 cup store-bought or homemade chicken stock (237 ml)
- 1. In a large resealable plastic bag, combine the flour, salt, and pepper to taste. Toss the chicken in the bag, seal, and shake to coat.
- 2. In a large sauté pan over medium heat, warm the oil. Cook the chicken until golden brown on all sides, turning the chicken often so that it browns evenly, 5 to 7 minutes per side. Push the drumsticks aside, add the garlic, bay leaf, and rosemary, reduce the heat slightly, and cook, stirring frequently, until the garlic is fragrant, 1 to 3 minutes.
- 3. Carefully stir the tomato paste into the oil in the sauté pan and cook, stirring constantly, for 1 minute. Add the wine, increase the heat, and boil until the liquid is reduced slightly, about 2 minutes. Pour in the broth, reduce the heat to low, partially cover the pan, and gently simmer, occasionally turning the drumsticks, until the chicken is tender and the sauce has thickened, 40 to 45 minutes. Taste and adjust the amount of salt and pepper to taste. Remove and discard the bay leaf before serving.
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