Trey Cioccia
Chef
00:10
Prep
00:45
Cook
00:55
Total Time
Ingredients & Directions
Directions
White Wine Braised Drumsticks
4
1/4 cup
White wine
1 cup
Chicken stock
1
Bay leaf
4 sprigs
Thyme
1/4 cup
Red onion, small dice
2 cloves
Garlic, minced
1/2
Lemon
Salt and pepper to taste
1/4 cup
Oil
3 tablespoons
Butter
- Preheat oven to 350°F.
- Put a sauté pan on high heat and add enough oil to cover the bottom of the pan.
- Season the chicken legs with salt and pepper.
- Add legs to the pan and sear on all sides until you get a nice golden sear, then reduce heat to medium.
- Add herbs, red onion, and garlic and sweat all in the pan for 2 minutes.
- Add the wine and cook until reduced, by half then add the stock and lemon.
- Place pan in the oven until the chicken registers 165°F on an instant read thermometer in the thickest part of the leg.
- Remove the pan from the oven and place the chicken on a serving plate, after removing the herbs and lemon.
- Place the broth back on the stove and reduce until nearly dry.
- Remove from heat and swirl in 3 tablespoons of butter.
- Taste the pan sauce and season it to taste with salt and pepper.
- Pour sauce over the legs and serve family-style.
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Yield: 2
00:10
Prep
00:45
Cook
00:55 Total Time
Ingredients
Directions
White Wine Braised Drumsticks
4
1/4 cup
White wine
1 cup
Chicken stock
1
Bay leaf
4 sprigs
Thyme
1/4 cup
Red onion, small dice
2 cloves
Garlic, minced
1/2
Lemon
Salt and pepper to taste
1/4 cup
Oil
3 tablespoons
Butter
- Preheat oven to 350°F.
- Put a sauté pan on high heat and add enough oil to cover the bottom of the pan.
- Season the chicken legs with salt and pepper.
- Add legs to the pan and sear on all sides until you get a nice golden sear, then reduce heat to medium.
- Add herbs, red onion, and garlic and sweat all in the pan for 2 minutes.
- Add the wine and cook until reduced, by half then add the stock and lemon.
- Place pan in the oven until the chicken registers 165°F on an instant read thermometer in the thickest part of the leg.
- Remove the pan from the oven and place the chicken on a serving plate, after removing the herbs and lemon.
- Place the broth back on the stove and reduce until nearly dry.
- Remove from heat and swirl in 3 tablespoons of butter.
- Taste the pan sauce and season it to taste with salt and pepper.
- Pour sauce over the legs and serve family-style.
