Chicken Braised in Wine and Rosemary

Photo: Iain Bagwell; Styling: Mary Clayton Carl

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.

Yield: Serves 4 (serving size: 1 drumstick, 1 thigh, and 1/4 cup sauce)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 37 Minutes
Total: 37 Minutes

Nutritional Information

Amount per serving
  • Calories: 378
  • Fat: 14.6g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 7.6g
  • Polyunsaturated fat: 2.5g
  • Protein: 38.6g
  • Carbohydrate: 16.5g
  • Fiber: 2.1g
  • Cholesterol: 169mg
  • Iron: 3.5mg
  • Sodium: 513mg
  • Calcium: 74mg

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

Preparation

  1. 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. 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.
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