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Braised chicken legs come out golden, tender, and dripping with savory broth. A hot sear locks in flavor, then they simmer in a garlicky broth until the meat practically falls off the bone. It’s simple, hearty, and built for sopping up with mashed potatoes or a chunk of crusty bread. Bonus: it is all in one pan.
If you’re after old-school comfort, our Buttermilk Fried Chicken has that crispy, homey goodness you can’t beat.
Here’s Why This Braised Chicken Recipe Works
Layered flavor from start to finish: Searing the chicken builds a rich base, and the wine deglaze pulls every last bit of flavor into the sauce.
One pan, no fuss: Everything braises together in one pot, so the cleanup’s as easy as the prep.
Deep, savory broth: Garlic, tomato paste, fresh herbs, and chicken stock combine for a sauce you’ll want to slurp with a spoon.
Adaptable ingredients: No fresh thyme? Use rosemary, sage, or even a pinch of dried herbs. Red or white wine both work here. And, if you can’t use alcohol, just add additional broth. It all works.
Want another low-effort dinner with big flavor? Our Baked Chicken Quarters come out juicy, flavorful, and perfect for any night of the week.
Recipe Tips
Pat the chicken dry: Moisture is the enemy of browning. Dry chicken = better sear = better flavor.
Dredge, but don’t cake it on: A light flour coating helps the chicken brown and adds body to the broth without turning gloopy.
Don’t rush the veggie base: Let the onion, carrot, and celery get soft and golden. That’s your flavor foundation.
Simmer before the oven: Bring the liquid to a low bubble on the stovetop before transferring to the oven, it jump-starts the braising.
Aim for 175°F: Dark meat stays juicy but gets extra tender above 165°F. That little bump makes a big difference.
If barbecue’s calling, our BBQ Baked Chicken Legs deliver that sticky-sweet, oven-roasted goodness without firing up the grill.
Braised Chicken Drumsticks
These braised chicken legs prove that from-scratch cooking doesn’t have to be complicated. Just a good sear, some real ingredients, and a little oven time, that’s it. You end up with tender meat and a rich, savory broth that tastes like way more effort than it takes.
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Braised Chicken Legs
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Ingredients
- 6 to 8 chicken drumsticks
- Salt and pepper, to taste
- ¾ cup all-purpose flour, for dredging
- 4 to 5 tablespoons vegetable oil, divided use
- 1 large onion, diced
- 4 carrots, peeled and diced
- 2 stalks celery, diced
- 5 to 8 garlic cloves, minced
- 2 tablespoons tomato paste
- ¾ cup dry white wine, or red wine
- 3 sprigs Fresh thyme, rosemary, or sage (chopped)
- 1 bay leaf
- 3 cups chicken broth, or more if needed
Instructions
- Preheat the oven to 375°F. Pat the chicken legs dry and season generously with salt and pepper.
- In a bowl, season the flour with more salt and pepper, then dredge the chicken legs, shaking off any excess.
- Heat 2 tablespoons of oil in a large oven-safe skillet or Dutch oven over medium-high heat. Working in batches, sear the chicken until golden brown on all sides. Transfer the chicken to a plate.
- Add another tablespoon of oil if the pan is dry. Add the onion, carrots, and celery directly to the browned bits in the pan. Season lightly with salt and cook, stirring occasionally, for about 7 to 10 minutes, until softened.
- Stir in the garlic and tomato paste and cook for about 1 minute until fragrant. Toss in the chopped herbs and bay leaf. Pour in the wine, scraping up any remaining bits stuck to the bottom of the pan.
- Let it simmer for a minute or two, then return the seared chicken to the skillet. Pour in enough chicken stock to come about two-thirds of the way up the chicken.
- Bring the liquid to a gentle simmer on the stovetop. Once it’s bubbling, transfer the uncovered pan to the preheated oven and bake for 35 to 45 minutes. The chicken is done when it’s very tender. If you slide a knife into the thickest part, it should go in with no resistance.
- For extra-tender results, aim for an internal temperature of 175°F. While chicken is technically safe to eat at 165°F, dark meat like thighs and drumsticks becomes more tender at the slightly higher temperature.
- Skim any excess fat from the surface of the braising liquid. Serve hot with crusty bread, mashed potatoes, or anything that’ll soak up that savory broth.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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