Chicken Cacciatore With Chicken Legs

8 boneless skinless chicken thighs.

Chicken cacciatore with chicken legs. Heat oven to 375F. This magic dish will leave you so impressed and happy. You can use skin-on chicken thighs if youd like instead of skinless or a mixture of chicken thighs and legs.

Cover and bake until chicken is tender 45 to 50 minutes. 1 teaspoon crushed red pepper. Crispy on the outside chicken legs and thighs are simmered in a savoury tomato sauce with rosemary and garlic.

Deglaze the pan with the wine and add the tomatoes. White wine or chicken broth can be used in place of red wine if preferred. Brown the chicken on all sides 7 to 8 minutes and remove it to a plate.

1 cup all-purpose flour for dredging. Add olive oil and chicken drumsticks. Season with salt and pepper.

This can easily be made on the stovetop by adding the chicken back to the finished sauce covering and allowing it to simmer until the chicken is done 30 to 45 minutes. In a frying pan heat oil. In a large skillet or large ovenproof pan brown the chicken in half the oil.

Season the chicken with 12 teaspoon salt. Set aside on a plate. Take drumsticks out and gently shake off excess flour if needed.