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

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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