A classic dish with a rich sauce that we recommend soaking up with cauli-rice.
- 1 Tablespoon (15 ml) of olive oil
- 8 chicken drumsticks (1000 g), with skin on
- 3 1/2 slices (100 g) of bacon, chopped
- 10–12 baby onions (660 g), peeled and left whole
- 18 white button mushrooms (180 g), halved
- 3 garlic cloves (9 g), peeled and finely chopped
- 1 Tablespoon Brandy (optional)
- 1/2 cup (125 ml) of dry red wine
- 1 Tablespoon (17 g) of tomato paste
- 1 cup (240 ml) of chicken stock
- fresh thyme (1 g), leaves picked
- 1 sprig rosemary (1 g)
- 1 bay leaf
- Heat the oil in a large, non-stick pan and fry the drumsticks until the skins are golden and crispy. Remove with tongs and set aside.
- To the same pan, add the bacon and fry until crispy. Remove using a slotted spoon and set aside.
- In the same plan, add the onions and mushrooms and cook until caramelized. Add the garlic toward the end and cook for only a minute.
- Deglaze the pan with Brandy (if using) and red wine. Cook until there is no moisture left in the pan.
- Whisk the tomato paste into the chicken stock and pour into the pan. Add the thyme, rosemary, and bay leaf to the pan.
- As this point, return the bacon and drumsticks to the pan. Bring the mixture to a low simmer, then cover the pan. Cook for 30-35 minutes to ensure the chicken cooks through.
- Use tongs to carefully remove the chicken pieces from the pan and set aside to keep warm. With the lid now off, heat the sauce over moderate-high heat until it reduces by two-thirds.
- Serve the chicken with the sauce over some cauliflower rice.
All nutritional data are estimated and based on per serving amounts.
- Calories: 235
- Sugar: 4 g
- Fat: 14 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 17 g