Braised Chicken Drumstick with White Wine
Elevate your weeknight dinner with this luxurious Braised Chicken Drumstick with White Wine recipe—a dish that combines tender, golden-brown chicken with a rich, aromatic sauce. Perfectly seared drumsticks simmer to perfection in a medley of dry white wine, chicken stock, and fresh herbs, infused with the comforting flavors of sautéed onions, carrots, celery, and garlic. This one-pot meal is as elegant as it is easy to prepare, requiring just 15 minutes of prep time and delivering a deeply satisfying, restaurant-quality dish in under an hour. Serve these melt-in-your-mouth braised drumsticks over creamy mashed potatoes, fluffy rice, or with crusty bread to soak up every last drop of the velvety sauce. Perfect for cozy family dinners or entertaining guests, this recipe highlights the magic of simple, wholesome ingredients cooked with care.
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, finely chopped
- 2 medium carrots, sliced into rounds
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 cup chicken stock
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Pat the chicken drumsticks dry with paper towels and season them with salt and black pepper.
Lightly coat the drumsticks with the all-purpose flour, shaking off the excess.
Heat olive oil and butter in a large, deep skillet or Dutch oven over medium heat.
Sear the chicken drumsticks in batches until golden brown on all sides, about 3-4 minutes per side. Remove the chicken and set aside.
In the same pan, add the chopped onions, carrots, and celery. Sauté for about 5 minutes, until the vegetables start to soften.
Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently until fragrant.
Pour in the white wine, scraping the bottom of the pan to deglaze and release any browned bits. Simmer for 2-3 minutes to reduce slightly.
Return the chicken drumsticks to the pan and add the chicken stock, thyme sprigs, and bay leaf. Ensure the liquid covers about two-thirds of the chicken.
Bring the mixture to a gentle simmer, then cover the pan and reduce the heat to low. Cook for 30-35 minutes, turning the chicken occasionally, until it is tender and fully cooked.
Taste the sauce and adjust seasoning with additional salt and black pepper if needed.
Remove the thyme sprigs and bay leaf before serving.
Garnish with chopped fresh parsley (if using) and serve hot with crusty bread, mashed potatoes, or rice.
Nutrition Facts
Calories |
2230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.6 g | 161% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 3332 mg | 145% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 16.5 g | ||
| Protein | 184.5 g | 369% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 299 mg | 23% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3147 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
