Roasted White Wine Chicken Drumsticks
This super easy weeknight chicken dish is one of my favorite go-to meals. It is simple, easy, and packed with vibrant flavor.
Print
Pin
Servings: 5
Ingredients
- 10 chicken drumsticks
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. salt
- 2 tsp. pepper
- 1 Tbsp. thyme
- 1 Tbsp. dried rosemary
- 2 sprigs fresh rosemary (optional)
- 1 Tbsp. oregano
- 1 Tbsp. italian seasoning
- 187 ml dry white wine
- 4 Tbsp. butter (cold)
- 4-5 fresh basil leaves
Instructions
- Preheat the oven to 425° F.
- Thoroughly rinse and dry off the drumsticks using a paper towel.
- Sprinkle Salt over the drumsticks and allow them to sit for 10 minutes. This will help release some of the moisture from the drumsticks and make for a nicer sear later on.
- After ten minutes, pat the drumsticks dry with a paper towel.
- Next, sprinkle cracked black pepper, dried rosemary, dried oregano, dried thyme, and smoked paprika over the chicken. I also like to used Trader Joes, "21 Seasoning Salute" over the chicken, if you cannot find this, you can always substitute it for an Italian seasoning.
- Add 3 Tbsp. of extra virgin olive oil to a dutch oven pot set over medium heat.
- Add in the chicken and sear the chicken skin until it get's crispy. Do not stack the chicken in this phase. You want every drumstick to be in contact with the bottom of the pan. Note: We are not fully cooking the chicken through, rather just crisping the outer skin.
- If you are making multiple batches make sure to rotate the chicken, placing the cooked drumsticks on a clean plate and the raw drumsticks into the oven.
- Once all of the chicken has been braised and seared, add all of the chicken and the juices back into the dutch oven.
- Add white wine and a few sprigs of fresh rosemary
- Bake the chicken covered with the lid for 45 minutes.
- After 45 minutes, remove the chicken from the oven.
- Take the chicken out of the pot and onto a plate.
- Place the dutch oven on the stove over medium heat and add 4 Tbsp. of cold butter to the sauce.
- Slowly stir in the butter with a wooden spoon, scraping the bits off of the bottom of the pot.
- Bring the sauce up to a light simmer and continue cooking until the sauce cooks down and becomes a bit thicker in consistency, about 10 minutes
- Place the chicken back into the sauce to warm back up, and then serve.
- Top with fresh basil.