This is one of my absolute favorite recipes from Cooking Light. The drumsticks and chicken thighs are such a nice reprieve from everyday chicken breasts. Every bit of it is moist and savory. The best part is the presentation which is stunning with a roasted or steamed green vegetable and homemade mashed potatoes.
Wifey tip: If you’re making mashers from scratch start them first, then do the chicken and finish sides in the last 10 minutes.
- 4 bone-in chicken drumsticks (about 1 pound), skinned
- 4 bone-in chicken thighs (about 1 1/4 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 (I used Pinot Noir… because wine amiright?)
- 1 cup unsalted chicken stock
- 1 teaspoon sugar
- 1 (14.5-ounce) can unsalted whole tomatoes, crushed and undrained (I used fire roasted and it was amahz)
- 1 bay leaf
- 2 tablespoons chopped fresh flat-leaf parsley
- 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.
- 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 1/4 teaspoon salt, remaining 1/4 teaspoon 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.