Chicken drumsticks with tomato sauce, garlic, and polenta

Name: Chicken drumsticks with tomato sauce, garlic, and polenta
Ingredients: 4 chicken drumsticks; 2 tablespoons olive oil; 1 glass of wine; 1 jar of canned tomatoes; 1 head of garlic; oregano; paprika; salt; chicken seasoning

Meat - Chicken drumsticks with tomato sauce, garlic, and polenta by Ludovica K. - Recipia

I have often found myself with some chicken drumsticks in the fridge and not knowing exactly what to do with them. The version with tomato sauce and garlic, baked in the oven, is one of the most practical. No complicated steps, but with enough flavor. Plus, polenta is quick to make and really fills you up. Quick info Total time: about 1 hour Preparation time: 10-15 minutes Cooking time: 40-45 minutes (on the stove and in the oven) Servings: 4 Difficulty: easy Recipe type: main dish, lunch or dinner Ingredients 4 chicken drumsticks 2 tablespoons olive oil 1 glass of wine (white or red, as preferred) 1 jar of canned tomatoes (approx. 400-500 g) 1 head of garlic Oregano Paprika Salt Chicken spice mix Preparation method 1. Wash and dry the chicken drumsticks. Score them 2-3 times with a knife, not too deep. This helps them cook better and prevents them from being raw near the bone. Sprinkle the chicken with the spice mix and a little salt on all sides. 2. Heat the 2 tablespoons of olive oil in a pot or pan with thicker walls. When the oil is hot, add the drumsticks and brown them on both sides. This takes about 10-12 minutes; they don’t need to be fully cooked, just browned a bit. 3. Pour the glass of wine over the chicken. Let it simmer on medium heat for 2-3 minutes to reduce the alcohol a little. 4. Add the canned tomatoes. If they are whole, crush them with a spoon directly into the sauce. Mix well to cover the chicken. 5. Let it simmer on low to medium heat until the sauce begins to reduce, about 20 minutes. Stir occasionally to prevent sticking. When the sauce has thickened and reduced by about half, add the peeled and thinly sliced garlic, a teaspoon of oregano, paprika to taste, and if needed, more salt and pepper. 6. Carefully transfer everything to an oven-safe dish. Level it so that the drumsticks are evenly covered with sauce. 7. Bake in the oven (uncovered) at 200°C for about 20 minutes, or until a crust begins to form on the surface. The sauce should be thicker, and the chicken should have browned edges. 8. While the chicken is in the oven, prepare a simple polenta as a side dish. No special recipe is needed here; everyone has their own style. 9. Serve hot, with plenty of sauce and polenta on the side. Why I make this recipe often It has no complicated steps and works even when I don’t have much time. The ingredients are simple, and the result is hearty. The garlic sauce makes all the difference, especially with the browned chicken. It’s also suitable for a quick family meal, and you don’t need to be attentive to sophisticated details. Tips and variations Tips If you have time, let the chicken marinate with spices and salt for 1-2 hours beforehand. If the sauce is too thin before baking, let it cook for another 5 minutes on high heat on the stove. Don’t add the garlic too late; it gives a stronger flavor at the end. Substitutions You can use whole thighs or wings, but you need to adjust the oven time. If you don’t have wine, you can use a little clear chicken broth or even water. Tomatoes can be canned, diced if you don’t have them in a jar. Variations You can add some black or green olives to the sauce if you have them in the fridge. A bit of thyme works instead of oregano for a different taste. For those who want it spicier, use hot paprika or a little chopped chili pepper. Serving ideas Classic polenta remains the best option. It can also be served over mashed potatoes or even rice. You can sprinkle some chopped fresh parsley on top when serving. Frequently asked questions What kind of wine is best? You can use both white and red wine. With white, the sauce will be lighter; with red, a bit more intense. Can I use boneless chicken? Yes, but the oven time needs to be reduced to prevent drying out. How do I know if the sauce has reduced enough? The sauce should be thick and easily coat the chicken; not too watery, but not completely evaporated either. Can I prepare the recipe in advance? Yes, but the texture of the browned chicken is better fresh. However, it can be reheated in the oven or on the stove with a bit of sauce. What’s the best polenta for this recipe? Any simple polenta, made a bit firmer, holds up well to the sauce and doesn’t get soggy too quickly. Nutritional values (estimate) One serving (without polenta) has approximately 320-350 kcal, of which 25-28g protein, 14-17g fat, 15-18g carbohydrates (more if you add polenta). It doesn’t contain heavy ingredients or hidden calories, as the recipe is quite balanced, but it can vary depending on the wine and the type of tomatoes used. Storage and reheating If there are leftovers, they can be stored in the fridge in a closed container for up to 2 days. It reheats well in the oven or on the stove with a bit of sauce or added water to prevent drying out. Polenta is best fresh, but it can also last a day covered. The recipe is not suitable for freezing; the cooked meat in sauce doesn’t thaw well.

Chicken drumsticks with tomato sauce, garlic, and polenta

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