Chicken drumsticks braised with red wine, mushrooms, and herbs in a rich, rustic style.
# What You'll Need:
→ Chicken
01 - 8 chicken drumsticks, patted dry
02 - Salt and freshly ground black pepper, to taste
→ Vegetables & Aromatics
03 - 2 tablespoons olive oil
04 - 1 large onion, diced
05 - 2 carrots, peeled and sliced
06 - 3 cloves garlic, minced
07 - 7 ounces button mushrooms, quartered
→ Braising Liquid
08 - 2 tablespoons tomato paste
09 - 2 cups dry red wine
10 - 1 cup chicken stock
11 - 2 bay leaves
12 - 4 sprigs fresh thyme or 1 teaspoon dried thyme
13 - 2 sprigs fresh rosemary or 1/2 teaspoon dried rosemary
→ Finishing
14 - 2 tablespoons chopped fresh parsley (optional)
# How to Make It:
01 - Pat chicken drumsticks dry and season generously with salt and black pepper.
02 - Heat olive oil in a large heavy-based pot or Dutch oven over medium-high heat. Brown drumsticks on all sides, about 8 minutes. Remove and set aside.
03 - Add diced onion and sliced carrots to the pot and sauté for 3 to 4 minutes until softened. Add minced garlic and quartered mushrooms; cook for an additional 3 minutes.
04 - Stir in tomato paste and cook for 1 minute to deepen flavor.
05 - Return chicken to the pot. Pour in dry red wine and chicken stock. Add bay leaves, thyme, and rosemary.
06 - Bring mixture to a simmer, reduce heat to low, cover, and cook for 50 to 60 minutes until chicken is tender and sauce slightly thickened.
07 - Remove bay leaves and herb stems. Adjust seasoning with salt and pepper as needed.
08 - Plate the drumsticks with vegetables and sauce. Garnish with chopped fresh parsley if desired. Serve hot.
