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

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

Ingredients

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

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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