Rosy Chicken
Pan + chicken + sauce unite. Talk about a one pot wonder.
Pretty in pink: bone-in chicken leg, thyme, garlic, chili flakes, diced tomato, cherry tomatoes, and rosé.
Brown your chicken legs in olive oil. If there's one pot or pan worth saving up for in life, it's a le Creuset heavy bottomed beauty like this one.
How tactfully you tong, Amanda.
Once the chicken is removed, start your sauce with all the glory that remains in the pan ... plus the tomatoes, garlic, thyme, chili flakes and the heroine, rosé.
In go the chili flakes. It's always a good idea to season with chili flakes without actually touching them ... or at least keep your hands away from your eyes and anywhere else sensitive in...
Let the sauce simmer until it reduces by half.
Nestled back in their beds: place the chicken back in the pan and surround it with cherry tomatoes.
The simmering continues ...
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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
- 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.
- 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.
- 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.
- 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!
- Return the chicken to the sauce and heat through before serving with rice, mashed potatoes or crusty bread.
- This recipe is a Community Pick!
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9 months ago Michael Hoffman
Michael is a developer 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!
9 months ago merrill
Merrill is a co-founder of food52.
So glad you liked it!
almost 2 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!
almost 2 years ago tmhutton
This was so simple and delicious. I used breasts and thighs and the breasts were moist and juicy. Yum.
almost 2 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!
almost 2 years ago merrill
Merrill is a co-founder of food52.
Wow, you ARE a spice fiend! Glad you liked it!
almost 2 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.
almost 2 years ago merrill
Merrill is a co-founder of food52.
So happy this worked out for you!
almost 2 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!
almost 2 years ago merrill
Merrill is a co-founder of food52.
So glad you liked it!
almost 2 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
almost 2 years ago merrill
Merrill is a co-founder of food52.
Hope this worked out for you!