How to make it

  • Sprinkle salt on the chicken drumsticks. In a large skillet, heat butter and oil; add chicken and cook for 10 minutes until browned (turn often). With a pair of tongs, remove the chicken from the skillet and keep warm.
  • In the skillet, add onions and garlic. Cook, scraping the bottom of skillet to remove the browned bits, for 5 minutes or until onions are tender.
  • Return the chicken to the skillet and sprinkle with thyme and 1/4 teaspoon pepper. Add white wine, chicken stock and bay leaf. Bring to boil.
  • Reduce heat, cover and let simmer for 45 minutes or until chicken is tender (baste with cooking liquid from time to time). Put the chicken in a serving dish, cover and keep warm.
  • Reduce the cooking liquid, by boiling uncovered, for about 10 minutes
  • or until it has the consistancy of a gravy. (If necessary, add constarch slurry.) Remove bay leaf and add salt and pepper to taste.
  • Return the chicken pieces to the skillet and coat with gravy. Serve, spoon gravy over chicken or potatoes, rice, orzo, etc.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Recipe Compare-o-Matic!
Choosing between similar recipes? Click the green link below on a few promising recipes and the compare-o-matic will help you choose the right one. It's pretty awesome.
Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes