Red Wine and Tomato Braised Chicken Drumsticks

Your chilly winter’s night just got a lot more cozy. These drumsticks are perfectly seasoned, lightly crisped, and then braised in a stock with red wine, tomatoes, onions, and a mouthwatering array of herbs and spices. It’s indulgent and healthy, and it’s our favorite thing to do with Do Good’s Drumsticks right now. 

Directions

1. In a large deep skillet, add 2 tablespoons olive oil.
2. In a small bowl combine flour, salt, garlic powder, onion powder, and
   paprika.
3. Lightly flour your chicken legs with the flour and season mixture.
4. Add chicken skin side down over medium-high heat until golden and
   crispy, about 3 minutes. Flip and cook an additional 3 minutes, then
   transfer golden brown chicken to a plate.
5. Add the remaining tablespoon of olive oil to the pan and add onions.
   Cook until softened, about 5 minutes. Add the cumin seeds, garlic,
   ginger, cinnamon stick, and bay leaves, and cook until the cumin is
   fragrant and the garlic is just golden, about 2 minutes.
6. Reduce heat to low and add the wine. Simmer for 5 minutes, until slightly
   reduced. Add the chicken stock and chopped tomatoes and simmer for
   10 minutes. Add the butter and stir until melted.
7. Add the chicken legs, along with all juices back to the pan over low heat.
8. Using the low and slow method, turn the chicken a few times until the
   chicken is cooked through and the sauce is slightly thickened, about 45
   minutes.
9. Discard the bay leaves and cinnamon stick and season with salt and
   pepper to taste.
10. Serve over basmati rice and with a squeeze of lemon.