Drumsticks Braised in White Wine with Carrots

I went to the supermarket in my neighborhood the day before a blizzard was expected and as you could have guessed it, the place was cleared out.  I usually don't buy the store brand chicken (Ever watch Food Inc?) it freaks me out a bit, I prefer to buy the HarvestLand (which is the only natural option my market has), they promote that their chickens as being cage-free, antibiotic/hormone/steroid free, and  all natural.  If you buy the natural chicken and then go back to the regular stuff you can tell the difference, worth the extra money.  Either way, drumsticks were my only option on the shelf.  Convenient they are one of my favorites. Picked up some other staples and some other indulgences and I was on my way and fully prepared for the storm.   

Last night was cold and the snow had started coming down heavy in the afternoon, it seemed like a good night to have something warm and delicious cooking in the oven.  Also seemed like a good night for a nice bottle of wine (or two).  

The chicken drumsticks were rubbed down with a mixture of spices and left to sit in the spice rub for about 3 hours.  I think this time really gave them a good flavor.  They were then dredged and browned. After adding whole carrots and chopped onions and garlic, I made a delicious braising liquid of wine and stock.  Transferred to the oven and 45 minutes later, wow! The chicken meat pulled right off the bone clean, to me that is the measure of a good braised meat, clean off the bone.  I served this with pearled Israeli couscous and made a gravy with the leftover liquids and it was a killer dinner. 

What you need...

for the rub:
2 tsp paprika
2 tsp of brown sugar
1 tsp cumin
1 tsp of seasoned salt
1/2 tsp of onion powder
1/4 tsp of cinnamon (little goes a long way)
pinch of cayenne

everything else…
6 chicken drumsticks
2 bunches of carrots with the green tops on, trim the greens short and peel the carrots
1 cup of flour, seasoned with salt and pepper
1 large onion, chopped small
4 garlic cloves, minced
1 Bay Leave
1 tsp of dried rosemary
1 cup of white wine
1/2 cups of chicken stock
2-3 TBSP of Canola Oil
2 TBSP of Olive Oil

for the gravy… (optional)
1 large pat of butter
1/2 tsp of cornstarch

How you do it...
1.  Remove the chicken from the package and pat dry with a paper towel

2.  Combine all the ingredients for the rub in a large bowl, add the drumsticks and toss to coat.  Now cover and refrigerate.  Leave in there for anywhere from one to three hours. You could leave this overnight.  

3.  Turn the oven on to 425 degrees. 

4.  In a large heavy bottom pot (I like to use the dutch oven) heat the canola oil to medium high heat on the stove top.

5.  Put the flour into a large mixing bowl.  Once the oil is hot,  dredge the chicken in the flour, shake off the excess and lay carefully in the hot oil.  Don't fuss with the chicken too much, Let it get brown on the first side and then flip onto the other side.  It needs a few minutes on each side.  Then remove the chicken to a plate. (don't crowd the pan, do a few drumsticks at a time, better to do batches then crowd the pan, you won't get anything crispy that way)

6.  Drain the oil off the pan but leave all the crispy bites on the bottom (If anything looks burnt wipe out the pan)

7. Add the Olive Oil to the same pan over medium heat and add the onion, let cook 3-4 minutes, add carrots and the garlic. Stir everything for about five minutes.  If anything looks like it is getting too brown, reduce the heat. 


8.  Add the wine and scrap all the bites off the bottom of the pan, add the stock and then lay the chicken on top of the carrots.  Add the bay leave and the rosemary. (The chicken should be submerged 2/3 of the way)

9. Transfer the uncovered pot to the oven, after five minutes turn down to 325 degrees. 

10. Let the chicken cook for about 40 minutes.  An instant read thermometer should read at 165 degrees when it is done. Remove the chicken and carrots to a plate and cover with foil.

11. OPTIONAL: Put the pot with all the cooking liquids back on the stove top.  Now take a ladle of the braising liquid into a small bowl and add the cornstarch and stir to combine, now add all this mixture back into the pot and turn the heat back on to low. Add a pat of butter and whisk until it thickens.  Takes only a few minutes. 

This is the kind of meal that keeps you warm, it received rave reviews from my boyfriend who I cooked for. Bet the leftovers will be even better. Don't forget to enjoy with a nice bottle of wine.