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

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

Ingredients

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

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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