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🍽️ Tender Chicken Drumsticks in Red Wine Vegetable Stew

458 kcal · 30 min · 4 servings

Ingredients

• 4 chicken thighs
• 4 carrots
• 2 stalks celery
• 2 spring onions
• 2 garlic cloves
• 500 ml red wine
• 2 sprigs rosemary
• salt
• pepper (from the mill)
• 2 tbsp olive oil
• 1 tsp tomato paste
• 2 tbsp honey
• 1 tsp freshly chopped thyme

Instructions

1. 1. Wash the chicken drumsticks thoroughly and pat them dry with a kitchen towel.
2. 2. Split the drumsticks at the joint into two pieces.
3. 3. Peel the carrots.
4. 4. Slice the carrots diagonally into thin rounds.
5. 5. Wash the celery and the spring onions.
6. 6. Remove the tough ends and any dirty spots from the celery and spring onions.
7. 7. Cut the celery and spring onions diagonally into bite-sized pieces.
8. 8. Peel the garlic cloves.
9. 9. Halve the garlic cloves.
10. 10. Place the carrots, celery, spring onions, garlic, red wine, and rosemary into a large bowl.
11. 11. Add the chicken pieces to the bowl.
12. 12. Ensure that the meat pieces are completely covered by the marinade.
13. 13. Cover the bowl and let the meat marinate overnight.
14. 14. Preheat the oven to 180 degrees Celsius using top and bottom heat.
15. 15. Strain the marinade and catch the red wine in a container.
16. 16. Pat the chicken pieces dry.
17. 17. Season the meat with salt and pepper.
18. 18. Heat oil in a casserole dish.
19. 19. Fry the chicken pieces on all sides until golden brown.
20. 20. Add the drained vegetables to the casserole dish.
21. 21. Sauté the vegetables briefly.
22. 22. Stir the tomato paste into the vegetables.
23. 23. Deglaze the mixture with some of the saved red wine.
24. 24. Place the casserole dish in the oven.
25. 25. Simmer the dish for about 25 minutes.
26. 26. Add more red wine if necessary.
27. 27. Ensure that the bottom of the casserole dish is always covered with liquid.
28. 28. Mix the honey with two tablespoons of red wine and the thyme.
29. 29. Brush the chicken pieces with the honey mixture.
30. 30. Season the meat again with a little salt and pepper.
31. 31. Bake the dish for another 5 to 10 minutes until golden brown.
32. 32. Season the vegetables with salt and pepper at the end.

Nutrition per serving

• kcal: 458
• Protein: 29 g · Fett/Fat: 22 g · Carbs: 18 g