Popular Conditions & Diets
Ingredients
17
Time
1h
Serves
5
Recipe by Megan Horsley
Ingredients
17
Time
1h
Serves
5
1 3/4 lb
Chicken Drumsticks
1 tsp
Sea Salt
plus more to taste
1 tsp
Freshly Ground Black Pepper
plus more to taste
4 tsp
Extra-Virgin Olive Oil
divided
1 med
Yellow Onion
chopped
One Pot
Dinner
Gluten-Free
1
Red Bell Pepper
chopped
2
Carrots
chopped
2 stalks
Celery
chopped
1
Portobello Mushroom
chopped
4
Cremini Mushrooms
chopped
3/4 cup
Red Wine
796 ml
Diced Fire-Roasted Tomatoes
4 cups
Chicken Broth
3 Tbsp
Fresh Parsley
chopped, plus more for garnish
2 sprigs
Fresh Rosemary
chopped
3
Bay Leaves
4 sprigs
Fresh Thyme
1
Heat a large braiser or pot on medium heat. Add half of the olive oil.
2
Season the chicken drumsticks with the salt and pepper. Brown the drumsticks in the pot for a few minutes on each side, but do not cook through. Remove the chicken from the pot and set aside.
3
Add the remaining oil to the pot and the onion, bell pepper, carrots, celery, and mushrooms. Sauté for three to seven minutes, or until the vegetables start to brown.
4
Deglaze the pot with the wine and scrape up any browned bits. Then, add the tomatoes, chicken broth, herbs and the chicken with residual juices. Stir well, bring to a simmer, cover and cook for 45 minutes until the chicken is falling apart from the bone.
5
Move the lid so that the pot is slightly ajar and continue cooking for 10 minutes to allow the sauce to thicken slightly.
6
6. Remove the bay leaves, serve and enjoy.
7
Substitutions: Chicken drumsticks: you can use chicken thighs or chicken legs as well.
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
