Stews always taste & smell so good. Everything in them seems to be so deliciously mushy in the best way possible. This chicken dish isn't exactly a stew, it's a bit more delicate, but it reminds me of one. It's not super pretty either but it is tasty & will fill hungry bellies.
Click through for the full recipe & more photos.
- 1 medium onion
- 1/2 cup unbleached all-purpose flour
- Kosher salt and freshly cracked black pepper
- 6 orangic chicken drumsticks, rinsed and patted dry
- 2 cups dry white wine
- 1 cup water
- 3 garlic cloves
- 1/2 lb small gold potatoes, cut in half
- Heat a large Dutch oven over medium heat, add olive oil & onion. Cook until soft & clear. Remove the onions & set aside in a small bowl.
- Put the flour in a large bowl & season heavily with salt & pepper, to taste.
- Toss drumsticks in the seasoned flour until coated, shaking off excess.
- Heat a few more tablespoons of olive oil over medium heat.
- Add the drumsticks & brown on all sides.
- Carefully add the wine, letting it bubble and release the browned bits on the bottom of the pan.
- Stir in the water, garlic cloves & cooked onions & bring to a boil, then reduce the heat to a gentle simmer.
- Cover & braise until the drumsticks are cooked through & potatoes are fork tender, about 20 minutes.
- Transfer the chicken & potatoes to a platter and cover with aluminum foil to keep warm. Continue simmering the liquid, uncovered, until thickened, about 10 minutes. Taste the gravy and season with salt and pepper, if necessary.
- Nestle the drumsticks in the gravy and simmer until heated through.
- Serve immediately with the gravy & a vegetable, we ate this with some steamed artichokes.
No comments:
Post a Comment