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

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

Ingredients

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