Chicken Drumsticks w/ Shiitake Mushroom and Tomato Red Wine Sauce
(Serving: 3~ / Prep time: 5 min / Cooking time: 1 hr 45min)
- Chicken Drumsticks skinned (1 kg)
- Onion: 1 medium-large (200 g) sliced
- Organic ripe Tomato on the vine: 4 large (400 g) cut in 1/8
- Shiitake Mushroom: 120g, sliced
- Chicken Broth (low sodium): 1 cup
- Red Wine: 1 cup
- Bay leaves: 3 leaves
- Sea salt: 1/2 teaspoon
- Olive oil: 1 tablespoon
- Butter: 1 tablespoon
- (option) Marinara sauce: 2 table spoons
- (option) Worcestershire sauce: 1/2 tea spoon
- In the pan (I use cast iron skillet to cook), melt butter and saute onion for 5 min and set aside.
- In the same pan, pour olive oil and saute seasoned (sea salt) chicken for 5 min flip the drumsticks and cook additional 3 min till surface is lightly brown.
- Add cooked onion, shiitake mushroom and tomato and saute for 2 min until mushroom is cooked.
- Add red wine, chicken broth, bay leaves. Cover (mostly, but not completely) and cook with low heat for 1 hour.
- Uncover and (add marinara sauce and worcestershire sauce for more taste if you need) cook with medium low heat till sauce gets thick about 30 min. Stair sauce occasionally.
* Originally this recipe was cooking with white wine. But I start using red wine and I like it. So I changed the recipe a little bit for red wine.You can substitute red wine with white wine.
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