Rosy Chicken

By Merrill Stubbs
September 30, 2009
15 Comments


Serves: 4

Ingredients

  • 4 whole chicken legs, about 2 pounds total
  • Salt
  • 3 tablespoons olive oil
  • 3 garlic cloves, crushed
  • 2/3 cup 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

Directions

  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.

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Chicken|Make Ahead|Entree

Reviews (15) Questions (0)

15 Comments

Ann March 27, 2017
Has anyone made this with a wine other than rose? We don't like it and never have it in. I hate to buy a bottle for so small a required amount.
 
Caroline September 14, 2017
I've used white successfully! In my experience this is a very forgiving recipe, you could probably also use a light red if you don't mind ending up with purple chicken.
 
pattyrat January 15, 2014
This is a go-to recipe for me, so easy and so good!
 
Michael H. September 4, 2012
I made this for dinner last night (not the first time), and now I'm enjoying it for lunch, with couscous. Great recipe!
 
Author Comment
Merrill S. September 4, 2012
So glad you liked it!
 
cookinbklyn August 2, 2011
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!
 
tmhutton July 22, 2011
This was so simple and delicious. I used breasts and thighs and the breasts were moist and juicy. Yum.
 
Adam E. July 20, 2011
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!
 
Author Comment
Merrill S. July 20, 2011
Wow, you ARE a spice fiend! Glad you liked it!
 
vagregory July 18, 2011
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.
 
Author Comment
Merrill S. July 18, 2011
So happy this worked out for you!
 
msmew July 17, 2011
This was delicious. I used about 2 cups of cherry tomatoes because I like them so much. Would not hesitate to make this again. <br />Thanks!
 
Author Comment
Merrill S. July 17, 2011
So glad you liked it!
 
ibbeachnana July 13, 2011
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
 
Author Comment
Merrill S. July 17, 2011
Hope this worked out for you!