If you are tired from the same flavor, every time you cook your chicken no matter what you try. This recipe will take your chicken to another level: very rich, hearty and robust dish to impress you family and friends.

It is similar to COQ AU VIN recipe I posted earlier; the same process by marinating the chicken overnight in red wine to boost the flavors. I like to serve the rich sauce over mushed potatoes or polenta to balance all the flavors.

INGREDIENTS:

1-pound organic drumstick chicken

1 bottle of red wine (750 ml)

1 medium white onion finely chopped

Olive oil

1-tablespoon flour

Salt/freshly ground pepper

1 clove of garlic minced

For the marinate: fresh thyme sprigs, bay leaf, sage leaf, rosemary sprigs, whole garlic, parsley, 1 carrot cut, 1 celery cut.

STEPS:

Start marinade the chicken by covering it with red wine, bay leaf, parsley stems, thyme and rosemary sprigs and let it marinated overnight in the fridge.

Drain the chicken and dry with paper towel, season generously with salt and pepper.

Heat oil in a large pan over high heat and start searing the chicken until the skin is crispy brown, and then set aside.

Add olive oil and the chopped onion and cook until translucent, then add the chopped garlic and cook for 1 minute.

Add the flour and stir very well to combine all the ingredients. Place back the chicken to the pan and cover with the red wine over medium high heat, then let simmer for about 20 minutes or until the chicken registers 165 degree inside.

Serve over polenta and garnish with chopped parsley.

If you desire thicker sauce, transfer the already cooked chicken to a plate and set the pan over medium high heat and let simmer until the sauce reached to the desired thickness.