A wonderful addition to any Fall recipe collection. Slow braised fall off the bone chicken in a tasty white wine sauce serve with caramelized apples.
|2||Packages Maple Leaf Prime Naturally® Chicken Drumsticks|
|Salt and pepper|
|2 tbsp||(30 mL) Flour|
|2 tbsp||(30 mL) Vegetable oil|
|2||Cloves garlic, minced|
|1 tbsp||(15 mL) Chopped fresh thyme|
|1 tbsp||(15 mL) Chopped fresh rosemary|
|1 cup||(250 mL) White wine|
|3 cups||(750 mL) Chicken stock|
|¼ cup||(60 mL) Butter|
|¼ cup||(60 mL) Brown sugar|
|3||Baking apples, cored and cut into wedges|
SEASON chicken with salt and pepper. Dredge in flour, shaking off any excess.
HEAT oil in a large skillet or Dutch oven over medium high. Add chicken and cook for 2-3 minutes per side or until golden and crispy. Remove chicken from pan.
ADD onions to pan and cook for 3-4 minutes, or until soften. Add garlic, thyme and rosemary. Cook for an additional 2-3 minutes. Add wine and reduce by half. Add chicken stock and bring to a boil.
PLACE chicken back in pan. Reduce heat, cover and simmer for 45 minutes or until tender and chicken has reach an internal temperature of 185°F (85°C).
HEAT butter in a large skillet over medium heat. Add brown sugar and cook until the sugar has dissolved. Add apples and increase heat to medium-high. Cook, stirring occasionally, until apples are soft when pierced with a knife, about 10-15 minutes.
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