Rosy Chicken

By • September 30, 2009 • 13 Comments

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Serves 4

  • 4 whole chicken legs, about 2 pounds total
  • Salt
  • 3 tablespoons olive oil
  • 3 garlic cloves, crushed
  • 2/3 cups dry rosé
  • 1 large tomato, chopped
  • 2 sprigs thyme
  • 1/4 teaspoon red chili flakes
  • 1 cup grape or cherry tomatoes
  • Freshly ground black pepper
  1. Rinse the chicken legs and pat them dry. Season liberally on all sides with salt. Heat the olive oil in large, heavy sauté pan with high sides over medium-high heat. Brown the chicken legs on both sides, about 3 minutes per side. Transfer the chicken legs to a plate and set aside.
  2. Turn the heat down to medium-low and add the garlic. Cook, stirring frequently, until you can smell the garlic, about a minute. (Do not allow the garlic to burn.) Add the rosé and turn the heat up so that it simmers. Reduce the wine by about half, scraping up the brown bits from the bottom of the pan with a wooden spoon as they loosen. Stir in the chopped tomato, the thyme and the chili flakes and cook for another few minutes, until the tomato starts to release its juices.
  3. Return the chicken legs to the pan (skin side up) and add the grape tomatoes, tucking them around the chicken legs. Grind some black pepper over all. Partially cover the pan and turn down the heat so that the sauce is simmering gently. Cook for 30 to 40 minutes, until the chicken legs are tender, and the meat has started to pull away from the bone.
  4. If the sauce is thin, transfer the chicken legs to a clean plate and turn up the heat for a few minutes so that the sauce boils and thickens a bit. Don't let it cook down too much, as you'll want plenty to pour over the rice or mashed potatoes that you'll be serving!
  5. Return the chicken to the sauce and heat through before serving with rice, mashed potatoes or crusty bread.
Jump to Comments (13)

Comments (13) Questions (0)

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Stringio

9 months ago pattyrat

This is a go-to recipe for me, so easy and so good!

Onionavatar

about 2 years ago Michael Hoffman

Michael is an engineer at Food52

I made this for dinner last night (not the first time), and now I'm enjoying it for lunch, with couscous. Great recipe!

Merrill

about 2 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad you liked it!

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about 3 years ago cookinbklyn

I had the half bottle of rose, but only boneless chicken breasts and golden cherry tomatoes. I cooked the sauce a bit first to reduce, then returned the chicken to the pan to cook for another 15 or so minutes. While probably not as flavorful as bone-in thighs, the dish was still delicious--and great for a quick weeknight dinner!

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about 3 years ago tmhutton

This was so simple and delicious. I used breasts and thighs and the breasts were moist and juicy. Yum.

Me_cooking

about 3 years ago Adam E

I made this last night and served it over couscous--it was a huge hit! I am a spice-fiend, so I added a whole teaspoon of the chili flakes and found it was the perfect level of heat for me. Thanks for another great recipe!

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Wow, you ARE a spice fiend! Glad you liked it!

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about 3 years ago vagregory

I made this for a dinner on Saturday and it was a huge success! The tomatoes and sauce really stole the show and while I don't often cook whole chicken legs, they were the perfect protein pairing with the other flavors. Leaving them to simmer for 30-40 minutes meant that I could enjoy wine and cheese with our guest and not be stuck in the kitchen with any last minute cooking. I served the chicken with an easy pearl couscous salad with pesto, snap peas, and fresh basil, which was a great flavor and color contrast.

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

So happy this worked out for you!

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about 3 years ago msmew

This was delicious. I used about 2 cups of cherry tomatoes because I like them so much. Would not hesitate to make this again.
Thanks!

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad you liked it!

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about 3 years ago ibbeachnana

Looks delicious and I have hundres of tomatoes, but the store sells the leg quarters by the 10#s and I am the only one that likes dark meat so I'm going to make the recipe using a whole cut up chicken

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Hope this worked out for you!