Braised Marinated Drumsticks
| Preparation: | 15 min |
| Marinating/Waiting: | 10 h |
| Cooking: | 2 h |
| Total: | 12 h 15 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Chef Robert Villeneuve |
Recipe ingredients
- Marinade
- ¾ cup (180 mL) Irresistibles organic canola oil*
- ⅓ cup (80 mL) dry white wine
- 1 Tbsp. (15 mL) Irresistibles lemon juice*
- 1 Tbsp. (15 mL) condensed chicken broth
- 2 carrots, sliced
- 2 stalks celery, cut up
- ¼ cup (60 mL) red onion, diced
- 2 Tbsp. (30 mL) Irresistibles tarragon*
- 1 Tbsp. (15 mL) Irresistibles parsley*
- Pinch Irresistibles peppercorns*, coarsely ground
- 12 skinless chicken drumsticks
- Braising Liquid
- 2 Tbsp. (30 mL) flour*
- 2 cups (500 mL) ready-to-use chicken broth*
Preparation
Blend marinade ingredients together.
Add drumsticks and marinate in the refrigerator for 10 hours.
Preheat oven to 375°F (190°C).
Drain marinade from chicken.
Lightly brown drumsticks in a casserole or Dutch oven over medium heat.
In a bowl, whisk flour and cold chicken broth together to prevent lumps.
Pour over the drumsticks, cover, and pop into the oven for 2 hours.
Remove chicken to a serving dish.
Strain fat from pan juices if necessary. Stir gravy with a whisk.
Adjust seasoning.
Spoon gravy over chicken.
Suggestion
Marinating Time: 10hours
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
You like this recipe?
Please comment it with your account