Braised Chicken Drumsticks | Recipe | Chicken Legs with White Wine
I have to say, these drumsticks are so, so good. The chicken is fall-off-the-bone tender and the accompanying sauce is incredibly flavorful. I like to make this dish when I'm busy with other things - I throw the chicken on to cook for 45 minutes and go about my tasks.
Serve this chicken along with some rice to absorb the sauce. These drumsticks make such a satisfying dinner. I always think there will be left-overs and there never are!
Braised Chicken Drumsticks
Yields: 8 drumsticks
8 chicken drumsticks, skin removed
1 Tbsp olive oil
1 Tbsp butter
2 yellow onions, minced
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
1/2 c white wine
2 c chicken stock
salt and pepper
1. Season drumsticks with salt and pepper on both sides. Heat butter and oil in a large skillet over Medium-High heat. Brown drumsticks for a total of 10 minutes; brown one side for 5 minutes, flip and brown the other side for the remaining 5 minutes. Remove from pan and keep warm.
2. Lower heat to Medium. Add onions and garlic to pan. Cook, stirring occassionally, until onions are translucent and tender, about 3 minutes. Stir in thyme and rosemary. Add wine and chicken stock; stir one minute to take out any chill in the liquids.
3. Return chicken to pan. Cover with a lid and return heat to Medium-High. Bring to a boil. As soon liquids start to boil, reduce heat to Low and simmer for 45 minutes, turning drumsticks after 25 minutes.
4. Transfer drumsticks to a serving platter and keep warm. Increase heat to High and bring liquid to a rapid boil. Reduce liquid until thickened to a gravy consistency, approximately 10 minutes. Serve sauce alongside drumsticks.