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chicken braised in wine and rosemary

(1 rating)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

Dinner ready in under 40 minutes! Tastes like it cooked for hours, and the flavor and tenderness is helped by the cuts in the chicken.

(1 rating)
yield 4 serving(s)
prep time 5 Min
cook time 35 Min
method Stove Top

Ingredients For chicken braised in wine and rosemary

  • 4
    bone-in chicken drumsticks, skinned (about 1 pound)
  • 4
    bone-in chicken thighs, skinned about 1 1/4 pound)
  • 1/2 tsp
    salt, divided
  • 1/2 tsp
    freshly ground black pepper, divided
  • 2 Tbsp
    olive oil
  • 1/4 c
    all-purpose flour
  • 1/2 c
    shallots, chopped
  • 1 Tbsp
    garlic, chopped
  • 1 tsp
    fresh rosemary, chopped
  • 1 c
    rich, red wine (such as chianti)
  • 1 c
    unsalted chicken stock
  • 1 tsp
    sugar
  • 14 1/2 oz
    can unsalted whole tomatoes, crushed and undrained
  • 1
    bay leaf
  • 2 Tbsp
    fresh flat-leaf parsley, chopped

How To Make chicken braised in wine and rosemary

  • 1
    Make 1 (1/2 inch deep) cut in each chicken piece; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • 2
    Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat. Place flour in a shallow dish. Dredge chicken in the flour. Add the chicken to the pan; cook 5 minutes on each side. Remove the chicken from the pan.
  • 3
    Add shallots, garlic, and rosemary to the pan; cook 2 minutes or until tender, stirring frequently. Add the win to the pan; brink to a boil. Cook for 1 minute; scrapng pan to loosen browned bits.
  • 4
    Add the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, chicken stock, sugar, tomatoes, and bay leaf. Bring to a boil; return the chicken to the pan.
  • 5
    Reduce heat to medium; cook, partially covered, 15 minutes or until the chicken is done, turning once. If sauce is thin, make a slurry with cornstarch and water to thicken. Sprinkle with chopped parsley.
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