Vermouth and Wine Chicken Drumsticks

Recently I came across this super simple chicken recipe. It's garlicky and tangy and all around delicious so I figured I'd share it on the Hive for others to enjoy. I've cooked it a few times now and I would say that its pretty much become a "go to" recipes. I hope you enjoy.

Ingredients

Chicken Drumsticks (thighs would also work)

1/2 cup vermouth
3/4 cup white wine
1/2 cup chicken stock (optional) or some chicken bullion.

Shallots (or onions)
Garlic cloves (the more the better)
Red peppers or vegetable of your choice

Flour
Salt & pepper
Thyme

I serve the dish with potatoes and sweet potatoes but it would also go good with zucchini or any other squash or root vegetable.

Directions

The directions for this recipe are quite simple. I can basically explain them with photos. But for those who like to read, start by cutting up the vegetables. I like leave the shallots and garlic whole so that they maintain their shape and so they can easily be removed from the gravy when everything is done cooking. Even left whole, most of their flavor gets cooked directly into the sauce.

Next flour the chicken and place it into a roasting pot. The flour helps crisp up the chicken and also thickens the gravy as it cooks.

Add the liquid ingredients along with salt and the chicken bullion. You need the salt to balance out the sweet tanginess of the vermouth.

Put a bit of oil on your potatoes and spread them out on a baking sheet to cook in the oven.

Put everything in the oven and cook at 200 degrees Celsius for one hour. That's 400 degrees Fahrenheit.

I like to cook everything with the lid on the pot for about 30 minutes. Then I usually take the lid off and continue cooking for the remaining 30 minutes to brown up the skin of the chicken.

The cooking temperature is quite high so you might have to check on the potatoes and chicken part way through the back half of the cooking process to make sure that nothing is overcooking getting burnt. Personally, I like a little bit of char on my sweet potatoes though.

The sauce naturally reduces down during the cooking process and should be nice and thick, like gravy, when its completed. Once everything is finished cooking its pretty much ready to serve.

That's it. Enjoy! Thanks for Reading.