Quoted message said:I bought some skinless drumsticks (5) and am gonna cook them this
evening. I am gonna cook them in a pyrex dish and was thinking of
covering them while cooking to help preven them from drying out.
Braising is great for chicken parts... here's a great recipe that
calls for thighs but legs will work just as well.
Chicken Provencal (Braised Chicken with Tomatoes, Garlic, and Olives)
This dish is often served with rice or slices of crusty bread, but soft
polenta is also a good accompaniment. Nicoise olives are preferred;
other olives are too potent.
Serves 4
8 bone-in, skin-on chicken thighs(about 3 pounds), trimmed of excess
skin and fat
table salt
1 tablespoon extra-virgin olive oil
1 small onion, chopped fine (about 2/3 cup)
6 medium cloves garlic, pressed through garlic press or minced (about
2 tablespoons)
1 anchovy fillet, minced (about 1 teaspoon)
1/8 teaspoon cayenne pepper
1 cup dry white wine
1 cup low-sodium chicken broth
1 can diced tomatoes?(14 1/2 ounces), drained
2 1/2 tablespoons tomato paste
1 1/2 tablespoons chopped fresh thyme leaves
1 teaspoon chopped fresh oregano leaf
1 bay leaf
1 teaspoon herbes de Provence (optional)
1 1/2 teaspoons grated lemon zest from 1 lemon
1/2 cup nicoise olives, pitted
1 tablespoon chopped fresh parsley
1. Adjust oven rack to lower-middle position; heat oven to 300 degrees.
Sprinkle both sides of chicken with salt. Heat 1 teaspoon oil in Dutch
oven over medium-high heat until shimmering but not smoking. Add 4
chicken thighs, skin-side down, and cook without moving them until skin
is crisp and well browned, about 5 minutes. Using tongs, turn chicken
pieces and brown on second side, about 5 minutes longer; transfer to
large plate. Add remaining 4 chicken thighs to pot and repeat, then
transfer to plate and set aside. Discard all but 1 tablespoon fat from
pot.
2. Add onion to fat in Dutch oven and cook, stirring occasionally, over
medium heat until browned, about 4 minutes. Add garlic, anchovy, and
cayenne; cook, stirring constantly, until fragrant, about 1 minute. Add
wine and scrape up browned bits from pan bottom with wooden spoon. Stir
in chicken broth, tomatoes, tomato paste, thyme, oregano, bay, and
herbes de Provence (if using). Remove and discard skin from chicken
thighs, then submerge chicken in liquid and add accumulated chicken
juices to pot. Increase heat to high, bring to simmer, cover, then set
pot in oven; cook until chicken offers no resistance when poked with
tip of paring knife but still clings to bones, about 1 1/4 hours.
3. Using slotted spoon, transfer chicken to serving platter and tent
with foil. Discard bay leaf. Set Dutch oven over high heat, stir in 1
teaspoon lemon zest, bring to boil, and cook, stirring occasionally,
until slightly thickened and reduced to 2 cups, about 5 minutes. Stir
in olives and cook until heated through, about 1 minute. Meanwhile, mix
remaining 1/2 teaspoon zest with parsley. Spoon sauce over chicken,
drizzle chicken with remaining 2 teaspoons olive oil, sprinkle with
parsley mixture, and serve.
