This simple chicken stew is bursting with flavor and tender drumsticks that fall off the bone. It also makes a great base to build on! Make it your own, use seasonal vegetables or add other meats to give it your own unique spin.
Caramelized Onion Drumsticks
- 1 package of Maple Wind Farm drumsticks / 4 drum pieces (or 2 packages for a larger batch, easy to double!)
- Salt & pepper
- 2 tablespoons oil of choice
- 2 large white onions, finely sliced
- 3 cloves of garlic, smashed and sliced
- 1/2 cup of red wine (Madeira works really well with this recipe)
- 3 cups of stock of choice
- 2 plum tomatoes - peeled, seeded and chopped (optional to peel, seed and chop)
- 2 tablespoons fresh chopped parsley
- Season the chicken with salt & pepper.
- Heat the oil in a large skillet over medium-high heat. Add the chicken pieces skin side down and cook until they are golden brown, about 4 minutes per side. Transfer to a bowl and cover with a plate or foil.
- Turn the heat to low, let the pan cool of a bit before adding your onions. Stir them frequently until they are caramelized, about 25-30 minutes. Keep an eye our for burning! If you see any onions burning add a tablespoon of water.
- Once caramelized, add the garlic and cook for another few minutes. Deglaze the pan with the wine and reduce almost completely. Add the stock and bring to a boil.
- Return the chicken to the pan and any juices that accumulated in the bowl. Braise over very low heat for 2 hours, with the pan partly covered. If the liquid is looking too thin, remove the lid to allow evaporation.
- Add the tomatoes, season with salt and pepper and sprinkle with fresh parsley. Serve with rice.
