Tender chicken drumsticks cooked slowly in red wine, mushrooms, bacon, and aromatic vegetables for a flavorful meal.
# What You’ll Need:
→ Poultry & Proteins
01 - 8 chicken drumsticks
02 - 3.5 oz smoked bacon lardons or thick-cut bacon, diced
→ Vegetables
03 - 1 large onion, chopped
04 - 2 carrots, sliced
05 - 2 celery stalks, sliced
06 - 7 oz button mushrooms, halved
07 - 3 garlic cloves, minced
→ Liquids
08 - 1.7 cups dry red wine
09 - 0.85 cups chicken stock
10 - 2 tbsp tomato paste
→ Herbs & Spices
11 - 2 bay leaves
12 - 4 sprigs fresh thyme or 1 tsp dried thyme
13 - Salt and freshly ground black pepper, to taste
→ For Searing & Thickening
14 - 3 tbsp olive oil
15 - 2 tbsp flour or gluten-free flour
→ Garnish (optional)
16 - Fresh parsley, chopped
# Directions:
01 - Pat chicken drumsticks dry and season evenly with salt and pepper.
02 - Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat; brown chicken on all sides in batches for 5-7 minutes. Remove and set aside.
03 - In the same pot, cook diced bacon until crisp. Add onion, carrots, and celery; sauté for 5 minutes until softened.
04 - Incorporate mushrooms and cook for 3 minutes. Stir in minced garlic and cook for an additional minute.
05 - Sprinkle flour over vegetables and stir to coat evenly; cook for 2 minutes to remove raw taste.
06 - Mix in tomato paste, then pour in red wine and chicken stock, scraping up browned bits from the pot bottom.
07 - Return chicken to pot; add bay leaves and thyme. Bring to a gentle simmer.
08 - Cover and cook on low heat for 45 minutes, stirring occasionally to prevent sticking.
09 - Remove lid and simmer uncovered for 15 minutes until sauce thickens and chicken is tender.
10 - Discard bay leaves and thyme stalks; adjust salt and pepper to taste. Garnish with chopped parsley if desired.
