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

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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