Servings: 4
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.
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.
Subscribe today and save up to 50%
SubscribeDo you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Already a subscriber? Log in
Write a Review