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

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

Ingredients

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

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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