Braised Marinated Drumsticks

Braised Marinated Drumsticks
  • 4 servings
  • 0:15 Preparation
  • 2:00 Cooking
  • 12:15 Total Time


Add all
  • marinade:

  • 3/4 cup
    (190 mL)

    organic canola oil

  • 1/3 cup
    (80 mL)

    dry white wine

  • 1 Tbsp.
    (15 mL)

    lemon juice

  • 1 Tbsp.
    (15 mL)

    condensed chicken broth

  • 2

    carrots, sliced

  • 2

    stalks celery, cut up

  • 1/4 cup
    (60 mL)

    red onion, diced

  • 2 Tbsp.
    (30 mL)


  • 1 Tbsp.
    (15 mL)


  • pinch peppercorns, coarsely ground

  • 12

    skinless chicken drumsticks

  • braising liquid

  • 2 Tbsp.
    (30 mL)


  • 2 cups
    (500 mL)

    ready-to-use chicken broth


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.

Source: Chef Robert Villeneuve

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007