Ingredients

The following ingredients have 3 Servings
  • unbleached all-purpose flour (for dredging)
  • 2 lbs chicken drumsticks (skin-on) or chicken thighs (roughly 2 drumsticks per serving)
  • kosher salt
  • freshly ground black pepper
  • vegetable oil
  • 1 cup diced yellow onion (roughly 1 small yellow onion)
  • ¾ cup diced carrot (peeled)
  • ¾ cup diced celery stalks
  • 1 tablespoon tomato paste
  • ⅓ cup (80 mL) dry red wine
  • 2 dried bay leaves
  • 2 cups (480 mL) low-sodium chicken stock (low-sodium)
  • 1 (14.5-ounce) can diced tomatoes

Instruction

  • Remove the chicken drumsticks from the fridge and allow them to sit out at room temperature for about 30 minutes. Using a small knife, carefully French the drumsticks (leaving the skin on - this simply involves trimming the tendon and cleaning the bone).
  • Season the drumsticks generously with salt and pepper. Lightly dredge the drumsticks in the all purpose flour.
  • Heat a large Dutch Oven (5 to 6 Quarts) or heavy-bottomed pot over medium-high heat. Add a small layer of vegetable oil. Once the oil is shimmering, add the drumsticks to the pan, setting them apart by 1 to 2 inches. You may need to sear the drumsticks in batches to avoid over-crowding the pan.
  • Sear the drumsticks until golden brown on all sides (be careful when flipping the pieces as the oil may splatter). Once the drumsticks are finished searing, set them aside on a large rimmed plate. If needed, you may need to add a bit more oil to the pot between batches.
  • Once the drumsticks are seared, return the pan to medium high heat - leave roughly 1-2 tablespoons of chicken fat in the pan - and add the chopped onions to the pan, sautéing them for 3 to 5 minutes, stirring frequently. Add the diced carrots and celery and continue to cook over medium heat, allowing the vegetables to gain some color and caramelize. If they gain too much color, add a small splash of water to the pan to deglaze and add moisture.
  • Add the tomato paste and cook for for 1 to 2 minutes, stirring constantly, until thickened. Deglaze the pan with the red wine and using the edge of a wooden spoon, scrape any caramelized bits off the bottom of the pan. Continue to cook until the wine has reduced significantly and the mixture is very thick (and the pan is almost dry).
  • Add the bay leaves, chicken stock, and diced tomatoes to the pot. Bring to a low simmer and then carefully add the seared drumsticks (and any juices on then plate) to the pot. The stock should submerge the drumsticks a third or halfway up.
  • Cover and braise the chicken - the cooking liquid should be at a very low simmer (a couple small bubbles every few seconds) - for 2 to 2½ hours. Check the pot every 30 minutes or so, adjusting the heat as needed and stirring occasionally, or until the meat is very tender and almost falling off the bone.
  • Before serving, season to taste with salt and pepper. Serve with Yukon Gold mashed potatoes and vegetables (these green beans almondine would be an excellent choice!) for a wonderful, comforting main course. 
  • Note: If you have leftover braising liquid, do not throw it out. It is full of flavor and body (gelatin). Use as a pasta sauce, soup, or stock base. It can also be reduced, strained and made into a delicious pan sauce!