My cooking group met for the first time this year, our monthly Mystery Meet up, where everyone brings a protein, vegetable and a fruit and will pile them together to determine an appetizer, entree, sides and dessert.
I for one like the challenge of what to do with a bunch of impromptu ingredients and we were able to make some really delicious dishes.
The one I’m posting now is extremely economical and perfect for winter. Braised chicken drumsticks cooked Italian style with wine, rosemary, thyme, garlic and mirepoix. Pair this with some creamy polenta, mashed potatoes, risotto or plain rice and this dish is fancy enough and tasty enough for a casual company dinner.
Braised Chicken Drumsticks – By Debra Crawford
Serves 6 -8 (2 – 3 drumsticks each)
Large pack of chicken drumsticks – approximately 20, rinsed and dried
1 – Large onion diced
3 – Stalks celery, diced
2 – Large Carrots diced
4 – Cloves Garlic, diced
2 – Sprigs Fresh Rosemary about 6″ each
6 – Springs Fresh Thyme, about 4″ each
1 – 28 Oz Can Tomatoes diced in juice
1/2 – Bottle White Wine
Salt and Pepper
3 – Tablespoons Fresh Parsley Minced (plus more to garnish)
Pat chicken dry, then salt and pepper all sides. In large saute pot or dutch oven, heat approximately 3 tablespoons of olive oil. Add chicken to pan, but do not crowd, you will likely need to brown in batches. Brown all sides thoroughly, remove from pan.
Add the onion, carrot and celery, cook approximately 5 minutes until beginning to soften. Add the wine, garlic, spices and tomatoes. Stir gently and then add the chicken back to the pot. Heat to boiling, then reduce to lowest temp and simmer lightly until fork tender, approximately 1 – 1/2 hours. Due to time constraints we turned up the heat and had this tender in about 45 minutes, but it’s best to cook on low and slow for a longer period to draw out the flavors from the bones.
Remove chicken from pan and turn up the broth to boiling without the lid to reduce sauce and concentrate the flavors. Taste and add salt and pepper if necessary.
Spoon sauce over chicken, garnish with parsley.