Braised Italian Chicken Legs

Braised Italian Chicken Legs Recipe

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Frank Gerace


My guy calls this "Devil's Chicken" because of the red sauce and the sinister taste! You can easily use another cut of meat in substitute for the chicken legs. Just cook accordingly.


★★★★★ 1 vote

30 Min
1 Hr 30 Min
Stove Top


Add to Grocery List

  • 1 Bulk pkg
    chicken legs
  • ·
    adobo to taste
  • 1 1/2
    onions, minced
  • 3 clove
    garlic, sliced thin
  • 1 1/2 stalk(s)
    celery, minced
  • 1/2 c
    red wine, dry, full bodied
  • 1/4 c
    fresh parsley, minced
  • 1 can(s)
    crushed tomatoes (use tuttorosso for best quality)

How to Make Braised Italian Chicken Legs


  1. Rub chicken legs with adobo. Get a skillet ready by heating on medium with olive oil. Pan fry chicken until just browned.
  2. Transfer pieces to a larger stockpot.
  3. Brown veggies in original pan with chicken essence and transfer to stockpot.
  4. Pour tomatoes in original saute' pan with red wine and parsley. Add "Just-A-Pinch" of baking soda to reduce acidity. Let simmer covered until boiling on medium heat.
  5. After about 5 minutes, transfer mixture to stockpot and simmer covered for 1 hour. Remove lid and simmer additional 30 mins to thicken sauce. Cool and serve.

Printable Recipe Card

About Braised Italian Chicken Legs

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian
Other Tags: Quick & Easy, Healthy

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