- 8 Chicken Drusmticks, skin removed
- 1 Tbsp olive oil
- 1 Tbsp butter
- 2 Yellow onions, minced
- 3 cloves garlic, minced
- 1 tps dried thyme
- 1 tsp dried rosemary
- 1/2 white wine
- 2 c chicken stock
- sal and pepper
PREPARATION
- STEP 1
Season drumsticks with salt and pepper on both sides. Heat butter and oil in a large skillet over Medium-High heat. Brown drusmticks for a total of 10 minutes brown one side for 5 minutes, flip and brown the other side for the remaining 5 minutes Remove from pan and keep warm. - STEP 2
Lower heat to Medium. Add onions and garlic to pan. Cook, stirring occassionally, until onions are translucent and tender about 3 minutes. Stir in thyme and rosemary. Add wine and chicken stock stir one minute to take out any chill in the lliquids. - STEP 3
Retun chicken ti pan. Cover with a lid and return heat to Medium-High. Bring to a boil. As soon liquids start to boil, reduce heat to Low and simmer for 45 minutes, turning drumsticks after 25 minutes. - STEP 4
Transfer drumsticks to a serving platter and keep warm. Increase heat to High and bring liquid to a rapid boil. Reduce liquid until thickened to a gravy consistency, approxikately 10 minutes. Serve sauce alongside drumsticks. chicken drumstick recipes