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Braised Chicken Drumsticks in a Calabrian Truffle Crunch Tomato Sauce
This comforting braised chicken dish is full of vibrancy, bold tomato flavor, and a gentle kick of heat. Chicken drumsticks are slowly simmered until fall-off-the-bone tender alongside sweet peppers, onions, and garlic in a rich tomato sauce, then finished with Sabatino Calabrian Truffle Crunch for depth and complexity. An ideal recipe for cozy winter nights or peak summer tomato season.
Ingredients
2 cups canned crushed tomatoes
2 cups chicken stock
2 red peppers, chopped
1 large sweet onion, chopped
4 cloves garlic, crushed
1 bunch fresh basil
Salt and freshly cracked black pepper
Butter, for cooking
Flour, for dusting
White wine, for deglazing
Method
- Preheat the oven to 400°F.
- Pat the chicken drumsticks dry and season generously with salt and pepper. Lightly dust with flour.
- In a large braising pot over medium heat, melt butter and brown the chicken skin-side down until golden on all sides. Remove the chicken and set aside on a rack.
- Add a bit more butter to the pot along with a splash of white wine, scraping up any browned bits from the bottom.
- Add the chopped onion, red peppers, and garlic. Sauté until softened and fragrant.
- Stir in half of the crushed tomatoes.
- Return the chicken to the pot, add the remaining tomatoes, and pour in enough chicken stock to nearly cover the chicken.
- Top with a few basil leaves, cover with a lid, and transfer to the oven.
- Braise for 45 minutes to 1 hour, until the chicken is tender and cooked through.
- Finish with Sabatino Calabrian Truffle Crunch and serve warm.
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