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Chicken Braised in Wine and Rosemary

Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on time 37 mins
Total time 37 mins
Yield Serves 4 (serving size: 1 drumstick, 1 thigh, and 1/4 cup sauce)
Serve with Quick Chive Mashed ­Potatoes and Asparagus with Lemon and Pecorino. This quick braised dish tastes like it has been cooking for hours. We make 1/2-inch-deep cuts in the chicken to expedite the cook time.

Ingredients

  • 4 bone-in chicken drumsticks (about 1 pound), skinned
  • 4 bone-in chicken thighs (about 1 1/4 pounds), skinned
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons olive oil
  • 1/4 cup all-purpose flour
  • 1/2 cup chopped shallots
  • 1 tablespoon chopped garlic
  • 1 teaspoon chopped fresh rosemary
  • 1 cup Chianti or other rich red wine
  • 1 cup unsalted chicken stock (such as Swanson)
  • 1 teaspoon sugar
  • 1 (14.5-ounce) can unsalted whole tomatoes, crushed and undrained
  • 1 bay leaf
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Quick Chive Mashed ­Potatoes
  • Asparagus with Lemon and Pecorino

Nutrition Information

  • calories 378
  • fat 14.6 g
  • satfat 2.9 g
  • monofat 7.6 g
  • polyfat 2.5 g
  • protein 38.6 g
  • carbohydrate 16.5 g
  • fiber 2.1 g
  • cholesterol 169 mg
  • iron 3.5 mg
  • sodium 513 mg
  • calcium 74 mg

How to Make It

  1. Make 1 (1/2-inch-deep) cut in each chicken piece; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 5 minutes on each side. Remove chicken from pan.

  2. Add shallots, garlic, and rosemary to pan; cook 2 minutes or until tender, stirring frequently. Add wine to pan; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, chicken stock, sugar, tomatoes, and bay leaf. Bring to a boil; return chicken to pan. Reduce heat to medium; cook, partially covered, 15 minutes or until chicken is done, turning once. Sprinkle with chopped parsley.