Italian Style Braised Chicken Drumsticks

Name: Italian Style Braised Chicken Drumsticks
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 5 Chicken leg; 5 cloves garlic; 1 piece onion; 600g tomato; 100ml Red wine; 130ml Broth; 1/2 teaspoon Rosemary; 10 pcs black olive; Some salt; 3 tablespoons olive oil; Some black pepper powder; 1/2 teaspoon Parsley leaves

by KL Le Yoyo

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

This [Italian Braised Chicken Drumsticks] is a dish that uses one and a half onion to cook; but it won’t have the spicy flavor of onion, even children can eat it. The ketchup made by myself is also very rich. In addition to bibimbap, it can also be used as an ingredient in burritos.

Tomatoes can increase the body’s immunity and are very popular abroad; foreigners like to use tomatoes to stew or braise meat. There is also a festival in Spain, just like the Songkran Festival in Thailand; but the Spanish put tomatoes one by one. Throw them from the truck to the people, and the people will crush the tomatoes. Everyone throws tomatoes at each other. This may seem a pity, but this is a culture of the Spanish.

I chose a non-stick pan to make this dish. You don’t have to worry about sticking to the bottom when you cook the tomato sauce; you don’t worry about scorching the chicken legs when you braise them. The cooked chicken legs are still beautiful and the skin is intact.

Italian Style Braised Chicken Drumsticks

1. First make the tomato sauce, prepare a proper amount of water and heat it until bubbles are formed; after the tomatoes are washed, cross the bottom with a knife.

Italian Style Braised Chicken Drumsticks recipe

2. After the water is heated, add the tomatoes, the bottom of the cross is facing down, boil for 1 minute and then turn off the heat.

3. Then put the top of the tomato down for 1 minute and then take it out and let it cool.

4. After cooling, peel off the tomato skin and cut into diced tomatoes.

5. Cut half an onion into cubes.

6. Add 3 tablespoons of olive oil to the pot and sauté the onions over medium heat until they have a yellow flavor.

7. Then add dried parsley leaves.

8. Continue to add the diced tomatoes, stir and boil evenly, then turn to low heat and cook for 20 minutes. Stir until the water is dry for 20 minutes.

9. After the chicken legs are washed, use kitchen paper to absorb excess water, add salt, rosemary, and black pepper to marinate for 20 minutes; cut an onion into cubes, peel the garlic, and combine the boiled tomato sauce, red wine and black pepper. The olives are set aside.

10. Put 3 tablespoons of olive oil in a pot, add diced onion and garlic, stir-fry for 5 minutes over medium heat, and then transfer to a bowl.

11. Put the marinated chicken drumsticks in the same pot.

12. Fry the surface of the chicken legs to golden brown over medium heat.

13. Then add the red wine and turn to high heat to evaporate the alcohol.

14. Turn the chicken legs on the other side and turn off the heat. This process can be done within 1 minute.

15. Put the prepared salt, tomato sauce, stock, black olives, fried onion and garlic in another pot and bring to a boil over medium heat.

16. Then stir-fry evenly, close the lid and simmer for 20 minutes.

17. It needs to be stir-fried.

18. Add the chicken legs after 20 minutes, and pour the red wine in the pot into the tomato sauce.

19. Cover the lid over medium-high heat and simmer until the sauce is dry.

Tips:
-Ketchup can be bought in ready-made cans. It is not recommended to use ketchup with dipping sauce.
-The dried parsley leaves used to cook the tomato sauce can be replaced with basil.
-Dried rosemary for marinated chicken drumsticks can also be replaced with fresh rosemary.