Braised Chicken Drumstick With White Wine

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From coup de pouce.

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Steps

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Sprinkle salt on the chicken drumsticks.

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In a large skillet , heat butter and oil at medium-high heat until butter has melted.

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Add chicken and cook for 10 minutes.

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With a pair of tongs , remove the chicken from the skillet and put it in a plate.

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In the skillet , add onions , shallots and garlic.

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Cook , scraping the bottom of skillet to remove the bits , for 5 minutes or until onions are tender.

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Put back the chicken in the skillet and sprinkle with thyme and 1 / 4 teaspoon pepper.

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Add white wine , chicken stock and bay leaf.

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Bring to boil.

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Reduce heat , cover and let simmer for 45 minutes or until chicken is tender.

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Put the chicken in a serving dish , cover and keep warm.

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Let reduce the cooking liquid , uncovered , for about 10 minutes or until it has the consistancy of a gravy.

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Add salt and pepper.

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Remove bay leaf.

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When ready to serve , garnish each serving with the onion gravy and sprinkle with mint , if wanted.

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Ingredients

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chicken drumsticks, kosher salt, butter, olive oil, onions, shallot, garlic cloves, dried thyme, black pepper, dry white wine, low sodium chicken broth, bay leaf, fresh mint leaves