serves 4 to 5 people
Ingredients
8 – 10 chicken pieces on the bone (whole legs or thighs and drumsticks, breasts) with skin removed
6 T olive oil, enough to cover the bottom of the pan
1 shallot, chopped
2 medium garlic cloves, chopped
2 sprigs of fresh rosemary; can also chop the leaves or use dried rosemary (1/2 tsp)
2 T fresh parsley, chopped
red wine, approx. 1 cup
red wine vinegar
salt, to taste
- sprinkle chicken pieces with vinegar and salt.
- sauté garlic and shallots in olive oil; add rosemary.
- place chicken pieces in pan and sprinkle half of the parsley on them, and brown them, about 15 minutes.
- turn chicken pieces over and sprinkle remaining parsley and brown them for another 15 minutes.
- cook on medium low heat for another 45 to 60 minutes, until cooked through. If it gets dry, add red wine, a little bit at a time (or you can add water or chicken broth).
- serve with polenta or mushrooms on the side and a salad.
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