braised italian chicken legs
(1 RATING)
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.
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prep time
30 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
5 serving(s)
Ingredients
- 1 Bulk package chicken legs
- - adobo to taste
- 1 1/2 - onions, minced
- 3 cloves garlic, sliced thin
- 1 1/2 stalks celery, minced
- 1/2 cup red wine, dry, full bodied
- 1/4 cup fresh parsley, minced
- 1 can crushed tomatoes (use tuttorosso for best quality)
How To Make braised italian chicken legs
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Step 1Rub chicken legs with adobo. Get a skillet ready by heating on medium with olive oil. Pan fry chicken until just browned.
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Step 2Transfer pieces to a larger stockpot.
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Step 3Brown veggies in original pan with chicken essence and transfer to stockpot.
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Step 4Pour 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.
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Step 5After 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.
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