Braised Chicken Legs

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These braised chicken legs (drumsticks) simmer in a rich broth with wine, garlic, and herbs until tender and flavorful. Simple, from-scratch comfort food, all in one pot.

Prep Time20

Cook Time1

Total Time1 20

Course: dinner, Main Course

Cuisine: American

Keyword: braised chicken legs

Servings: servings

Author: Dahn Boquist

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

Don’t crowd the pan when searing: Sear the chicken in batches to get good browning. If the pieces are too close together, they’ll steam instead of brown, and you’ll miss out on that flavorful crust.

Use what you have for herbs: Fresh thyme, rosemary, or sage are all fair game. Use whichever you like or have on hand. A small pinch of dried herbs works in a pinch, but fresh gives the best flavor

Cooking uncovered helps concentrate flavors: Leaving the pan uncovered in the oven lets some of the liquid evaporate, concentrating the sauce without drying out the meat.

Internal temp matters: Chicken legs are fully cooked at 165°F, but they’ll be more tender and flavorful around 175°F. Use a thermometer if you have one. It’s one of the best tools for getting reliably good results.

Make-ahead friendly: This dish reheats beautifully. The flavors deepen overnight, so it’s a great option for prepping ahead or enjoying leftovers the next day.

This recipe works well with bone-in chicken thighs or whole leg quarters. If you’re using larger pieces, like quarters, just keep an eye on the internal temperature and add a little extra time in the oven as needed. The chicken is done when it’s tender and reads 175°F in the thickest part.

Recipe adapted from Cal Peternell’s braised chicken legs on NYtimes cooking.

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