Braised Chicken Legs with Red Wine, Tomato, Anchovies & Rosemary

Ingredients

• 4 bone-in, skin-on medium chicken thighs (1-½ to 1-¾ lb.)
• 1 Tbs. chopped fresh rosemary leaves, plus 1 tsp. whole rosemary leaves
• 6 oil-packed anchovy fillets, rinsed and patted dry
• 2 medium cloves garlic, thinly sliced
• 1 Tbs. red-wine vinegar
• 6 plum (Roma) tomatoes, peeled, cut into quarters, and seeded
• 1 cup dry red wine
• + 4 more ingredients
• • 2 Tbs. vegetable oil
  • Kosher salt and freshly ground black pepper
  • 4 chicken drumsticks (1-¼ to 1-½ lb.)
  • 1 cup homemade or low-salt canned chicken broth

Position a rack in the center of the oven and heat the oven to 350°F. Put the anchovies, garlic, and chopped rosemary in a food processor and process until finely chopped, scraping the sides of the bowl as needed. Add the chicken broth and process again until the ingredients are well blended, ab...

View full recipe at Fine Cooking