Ingredients

The following ingredients have 4 Servings
  • 6 chicken drumsticks (about 2 pounds)
  • 2 tablespoons olive oil (divided)
  • 2 tablespoons paprika (divided (I’m using hot paprika, though you can use sweet or smoked))
  • 1 teaspoon red pepper flakes (plus more to taste)
  • Salt and pepper to taste
  • 2 medium onions (sliced)
  • 2 bell peppers (seeded and sliced into strips (use Italian sweets if available))
  • 3-4 jalapeno peppers (sliced into strips (optional, for a spicier version))
  • 6 cloves garlic (minced)
  • 1.5 cup dry white wine
  • For Serving. Chopped parsley (red pepper flakes, lemon, olive oil.)

Instruction

  • Heat oven to 400 degrees F.
  • Toss the chicken drumsticks with 1 tablespoon olive oil, 1 tablespoon paprika, chili flakes, salt and pepper. Be sure to evenly coat.
  • Heat a large oven-proof skillet to medium-high heat. Cook the seasoned drumsticks for 5 minutes, turning to brown each side. Remove chicken and set aside.
  • Heat the remaining olive oil in the same skillet and add onions and peppers. Cook for 5 minutes to soften.
  • Add the garlic and cook for 1 minute, until the garlic becomes fragrant. Remove from heat and cool slightly.
  • Add the chicken back to the pan.
  • Pour the wine into the pan. Sprinkle with remaining paprika, along with red pepper flakes, salt and pepper to taste.
  • Transfer to the oven and roast, uncovered, turning the chicken a few times throughout, for 40 minutes, or until the chicken is tender and cooked through and nicely glazed.
  • Remove from heat, garnish and serve.