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Sunday, February 26, 2012

Chicken Drumsticks in White Wine



When the kids were quite young and a whole roasted chicken was on the day’s dinner menu I would add a few more chicken drumsticks to the roasting pan.

This was of course to avoid any problems over who of the four would get the only two drumsticks on that bird!

I would then make a silly comment like “Oh look this chicken had six legs.”
I don’t remember a time when any of them challenged that statement. It was as if they knew it couldn’t possibly be true but trusted me enough to not ask any questions.
On the other hand it may have just been that they really didn’t care how many legs that chicken had as long as there were enough to go around.

This recipe for Chicken in White Wine was one that my mother often made for us. She would cut up a whole chicken and prepare it this way but I’ve found that chicken drumsticks come in very handy for this recipe.

You can make ten as easily as making two, the only difference being the size of skillet used and proportion of ingredients.

No need to worry about serving these to under legal drinking age family or guests since the alcohol in the wine evaporates leaving behind a delicious, sticky glaze.

This qualifies it as another “finger licking good" chicken recipe.

Chicken Drumsticks in White Wine

chicken drumsticks
white wine
salt
pepper
bay leaves
vegetable or corn oil
garlic (optional)
  1. Wash drumsticks and pat dry
  2. In a skillet on high heat add 2 to 3 tablespoons oil until hot then add chicken.
  3. Lightly brown on one side then turn over and brown other side.
  4. If using garlic, finely chop 1 to 2 cloves and add now (it may burn if you add it sooner).
  5. Add 3 to 4 bay leaves and season with salt and pepper.
  6. Add a small amount of wine then lower heat to medium.
  7. Allow the wine to evaporate before adding more. (Do not add too much wine at one time, just add enough for it to evaporate in a few minutes.)
  8. Continue this process until chicken is golden and juices run clear making sure to occasionally turn the chicken over for even cooking.
  9. Add the last amount of wine, cover skillet and remove from heat (the last addition of wine will make sure you end up with some pan juice.)
  10. Remove bay leaves and serve.










Notes, Tips and Suggestions

  • Although white or rose wine is the best choice I’ve used red when that’s all I have on hand. It tastes just as good but the chicken will take on the red wine colour.
  • You can make this earlier in the day then add a drop more wine when reheating.

7 comments:

  1. your daughter who is craving something white and fluffyMarch 3, 2012 at 5:46 PM

    I remember this chicken recipe quite well and always despised peeling off the bay leaf if it got stuck to 'your' leg. But definitely tasty.

    My real question is: Are we done with the chicken posts?

    I hear life is short, eat dessert first!

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  2. Not to worry,we'll be out of the chicken coup by next week!
    Just want to remind everyone to remove all of the bay leaves before serving. Apparently I've missed a few.
    White and fluffy...perhaps an egg white omelet?

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  3. I'm really enjoying your chicken recipes, I will be sorry to see them gone, I'm making this recipe tonight for the triplets, they love chicken, and phooey to egg white omelets - lol

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  4. Hi Domenica

    I am going to try to get through to you today.
    I hope I succeed. It was was good talking to you on Sunday. Keep up your good work and by the way where are all your poems?

    Love Bessie

    ReplyDelete
  5. Congratulations Bessie!

    You succeeded in posting a comment.
    Hope to hear from you often!

    ReplyDelete
  6. I made this chicken last night for dinner using boneless thighs, it was amazing, Dominic loved it and it didn't take as long to cook because there was no bone and much easier to eat.

    ReplyDelete