Chicken Drumsticks & Potatoes Au Vin

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.

Ingredients

• 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

Directions

1. 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.
2. Put the flour in a large bowl & season heavily with salt & pepper, to taste.
3. Toss drumsticks in the seasoned flour until coated, shaking off excess.
4. Heat a few more tablespoons of olive oil over medium heat.
5. Add the drumsticks & brown on all sides.
6. Carefully add the wine, letting it bubble and release the browned bits on the bottom of the pan.
7. Stir in the water, garlic cloves & cooked onions & bring to a boil, then reduce the heat to a gentle simmer.
8. Cover & braise until the drumsticks are cooked through & potatoes are fork tender, about 20 minutes.
9. 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.
10. Nestle the drumsticks in the gravy and simmer until heated through.
11. Serve immediately with the gravy & a vegetable, we ate this with some steamed artichokes.