Spice-Braised Chicken Legs With Red Wine And Tomato

Name: Spice-Braised Chicken Legs With Red Wine And Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil; 6 whole chicken legs, split into drumsticks and thighs, skin and fat removed; Salt and freshly ground pepper; 1/2 teaspoon cumin seeds; 2 large onions, thinly sliced; 3 garlic cloves, smashed; 2 tablespoons grated fresh ginger; One 3-inch cinnamon stick, broken in half; 1/2 teaspoon crushed red pepper; 2 bay leaves; 1 cup dry red wine; 1 cup chicken stock or low-sodium broth; One 28-ounce can whole tomatoes, chopped, with their juices

Servings: persons

3 tablespoons canola oil
6 whole chicken legs, split into drumsticks and thighs, skin and fat removed
Salt and freshly ground pepper
1/2 teaspoon cumin seeds
2 large onions, thinly sliced
3 garlic cloves, smashed
2 tablespoons grated fresh ginger
One 3-inch cinnamon stick, broken in half
1/2 teaspoon crushed red pepper
2 bay leaves
1 cup dry red wine
1 cup chicken stock or low-sodium broth
One 28-ounce can whole tomatoes, chopped, with their juices

1
1. In a large, deep skillet, heat 2 tablespoons of the oil until shimmering. Season the chicken with salt and pepper and add half to the skillet. Cook over moderately high heat until browned, about 3 minutes per side. Transfer the browned chicken to a plate and repeat with the remaining chicken. Pour off the fat in the skillet.
2
2. Add the remaining 1 tablespoon of oil to the skillet. Add the cumin seeds and cook over moderately high heat for about 10 seconds, until fragrant. Add the onions and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the garlic, ginger, cinnamon stick, crushed red pepper and bay leaves and cook, stirring, until the garlic is golden, about 3 minutes. Add the wine and simmer over moderately low heat for 5 minutes. Add the stock and the tomatoes with their juices and simmer for 10 minutes.
3
3. Add the chicken to the sauce along with any accumulated juices and simmer over low heat, turning a few times, until the chicken is cooked through and the sauce is flavorful, about 50 minutes. Discard the cinnamon stick and bay leaves, season with salt and pepper and serve.
4
Make Ahead The braised chicken can be refrigerated overnight. Reheat gently. Notes One Serving 284 cal, 8 gm fat, 1.6 gm sat fat, 17 gm carb, 3.5 gm fiber, 30 gm protein. Serve With Steamed white or brown rice.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons canola oil, 6 whole chicken legs, split into drumsticks and thighs, skin and fat removed, Salt and freshly ground pepper, 1/2 teaspoon cumin seeds, and more.

Yes, Spice-Braised Chicken Legs With Red Wine And Tomato falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!