[roasted Chicken Drumsticks with Rosemary and Red Wine]

Name: [roasted Chicken Drumsticks with Rosemary and Red Wine]
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 (medium size) Fresh chicken drumsticks; 1/2 onion; 3~4 small handfuls Fresh rosemary; 3~5g Dried rosemary; 50ML Red wine; 10g Freshly ground black pepper; 30ML Virgin olive oil; 3 spoons Lee Kum Kee BBQ Sauce; 10~15g salt

by Burnt Apple

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Rosemary is a frequently used spice in western food

Especially often used in steaks, potatoes and other dishes and grilled products

There is a particularly sweet smell and flavor with pine wood fragrance, strong fragrance and bitterness in the sweetness."

Ingredients

3 (medium size) Fresh Chicken Drumsticks
1/2 Onion
3~4 small handfuls Fresh Rosemary
3~5g Dried Rosemary
50ML Red Wine
10g Freshly Ground Black Pepper
30ML Virgin Olive Oil
3 spoons Lee Kum Kee Bbq Sauce
10~15g Salt

[roasted Chicken Drumsticks with Rosemary and Red Wine]

1. Rinse the chicken legs with running water, drain the water and poke lightly on the skin with a toothpick to make it easier to taste during the marinating process

[roasted Chicken Drumsticks with Rosemary and Red Wine] recipe

2. Peel the onion, wash and cut into small pieces, put it in a bowl with the chicken thighs, chop fresh rosemary, and add dried rosemary to the chicken thighs and onions (the dried rosemary has not been put in the picture) and mix uniform

3. Add 50ML red wine, mix well

4. Then add barbecue sauce, black pepper, salt, and olive oil together, and then wrap it in plastic wrap and marinate for more than 1 hour (it can be marinated in the refrigerator until the next day and then grilled, which will make the chicken legs more delicious. Of course, if you don’t have time, you don’t need it, just make sure the marinating time is not less than 1 hour)

5. Put a piece of tin foil in the bread bucket, spread it around, and put the marinated chicken legs into the bread bucket

6. Pour the marinade sauce and onion into the bucket together (you can leave a little bit to wait for half of the roasting before brushing the surface, I pour it all at once)

7. Close the top cover of the bread machine, start program 13 baking/simmering/cooking mode, the time is 30 minutes (in the burn color display, I did not select this, it shouldn’t matter)

8. After 30 minutes, you hear the buzzer of the bread machine, take out the inner barrel, turn the chicken legs over, and continue to start the same procedure for about 10 to 15 minutes. Burnt state, if you like the skin is crispy and browned, you can extend the time, but remember to master the time, don’t bake it)