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.

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