Bone-in, skin-on chicken thighs and drumsticks are best for braising. When chicken legs are simmered slowly, the meat becomes wonderfully tender and falls off the bone; at the same time, it develops a rich, deep flavor. In this dish, the red wine (in combination with chicken broth) adds tanginess and some welcome acidity.
Serve with noodles or mashed potatoes.
Look for a fruity young red with vibrant acidity such as the Michele Chiarlo Barbera d’Asti.
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This is a "keeper". I followed the recipe as written and was delighted with the results. As there are only two of us, I only used two thighs and two drumsticks but made the complete amount of sauce which was almost all consumed. Mashed potatoes go really well with this dish
I though this was okay, but my dad and uncle loved it. I I used Pomi chopped tomatoes since tomatoes are out of season. I boiled the sauce for about 20 minutes and added a little potato starch to thicken it up. Next time I'll add twice the amount of anchovies, because I couldn't taste them at all.
This is a go-to recipe for me. I use rosemary and Roma tomatoes from our garden, when I have them, or canned wedges when I don't. The diced ones would break up too much in the braising. I use anchovy paste and only add about a teaspoon of vinegar at the end. I serve this with a green salad and the Roasted Polenta from this recipe.
I made the recipe exactly true to the directions and the result was vile. We actually threw the chicken away & made a frozen pizza.
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