Braised Chicken Legs w/Tomato
May 31st, 2009 | View Comments
Active prep: 20 mins
Active cook time: 25 mins
Inactive cook time: 50 mins
Serves: 4
This issue of Fine Cooking calls this a “weeknight” chicken braise, but I’d only attempt this on a weeknight if you don’t mind waiting 2 hours for dinner.
It is totally worth it for a weekend meal though, especially if you consider that only needs one pot and less than an hour of actual work; the rest of the time the chicken is just sitting in the oven.
Braised Chicken Legs w/Tomato
Adapted from Fine Cooking Dec 2006
6 oil-packed anchovy fillets, rinsed and patted dry
2 medium cloves garlic, thinly sliced
1 T. chopped fresh rosemary leaves, plus 1 t. whole fresh rosemary leaves
1 c. low-salt chicken broth
1 1/2 lb. bone-in, skin-on chicken thighs
1 1/2 lb. chicken drumsticks
Kosher salt and black pepper
2 T. grapeseed oil
1 c. red wine
2 lb. Roma tomatoes (about 5 extremely large tomatoes), cut into wedges and seeded
1 T. red-wine vinegar
Place a rack in the center of the oven and preheat to 350 degrees.
Put anchovies, garlic, and the chopped rosemary in a food processor or blender and process to finely chop. Add the chicken broth and process for 30 seconds to blend everything together.
Season the chicken liberally with salt and pepper. Use a 12-inch ovenproof saute pan with a lid. Heat oil over medium-high heat. Arrange chicken in a single layer, skin-side down, and cook for about 5 minutes or until nice and brown. Turn the chicken over and brown the other sides, 3-5 minutes. Transfer the chicken pieces to a plate. Pour out the fat and return the pan to the stove on medium-high.
Add the wine to the pan and bring to a boil, scraping the brown bits from the bottom of the pan. Add the broth mixture and return the chicken and any accumulated juices to the pan. Layer the tomato wedges on top and cover. Put the pan in the oven for 45-50 minutes until the chicken is tender.
Transfer the chicken and tomatoes to a large serving dish and cover. Skim off as much fat as possible from the sauce. Set heat to medium-high and bring sauce to a boil. Reduce the heat to medium-low and simmer for 5 minutes so the sauce reduces. Stir in vinegar and remaining rosemary. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.
We’re Asian, so we usually eat this with plain steamed white rice. The serving suggestion in the magazine is to serve with noodles or mashed potatoes, but I don’t think I would do that. This is a fairly rich and extremely full-flavored dish to begin with; I think mashed potatoes would make the whole meal too heavy. Noodles might be ok if they weren’t buttered. It’s also good (and more low-carb-friendly) just by itself, which is how we ate it this week.
This dish only uses about half a tin of anchovies, so if you’re anchovy lovers like us, try warming a few leftover fillets in the sauce and eating them.
If you’re an anchovy hater, don’t worry. The anchovies lend a nice saltiness to the dish, but it doesn’t taste fishy.
Budget:
| Item | Price |
|---|---|
| 2 lbs. Roma tomatoes | $2.19 |
| 1 tin anchovies | $1.53 |
| 1 bottle red-wine vinegar | $3.67 |
| Chicken drumsticks | $2.25 |
| Total | $9.64 |
Pantry/freezer ingredients: Garlic, rosemary (from balcony herb garden), chicken broth, chicken thighs, salt and pepper, grapeseed oil, red wine
Leftover ingredients: Anchovies, red-wine vinegar
Let’s bump this up to $12 total to account for the chicken from the freezer and the red wine (left over from a bottle we drank), so that’s $3-ish per serving. Not bad, not bad at all.
Yvonne posted this on May 31st, 2009 @ 10:27pm in Budget Conscious, Chicken, Low Carb, One Pot Meals | Permalink to "Braised Chicken Legs w/Tomato"
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Likes to cook, eat, grow herbs, and collect kitchen gear in Houston, TX. 
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