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

Braised Chicken Legs with Red Wine, Tomato, Anchovies & Rosemary
Photo by Scott Phillips

Ingredients

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

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

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