Ingredients
- 2 1/2 tablespoons canola oil
- 1 1/2 pounds skinless chicken drumsticks
- Salt and freshly ground pepper
- 1 thick slice bacon, cut crosswise into 1/4-inch strips
- 1 1/2 tablespoons all-purpose flour
- 1 medium onion, thinly sliced
- 1 garlic clove, thinly sliced
- 1/2 cup crushed chopped tomato
- 1 teaspoon tomato paste
- 1 cup milk
- 1/4 cup chicken broth
- 2 parsley sprigs plus 2 teaspoons chopped parsley
How to Make
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Step 1: Season the chicken with salt and pepper.
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Step 2: Brown chicken in 2 tbsp of the oil in a large nonstick skillet; remove and set aside.
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Step 3: Fry bacon until the fat renders out and drain off drippings.
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Step 4: Add the remaining 1 1/2 tablespoons of oil to the skillet and stir in the flour until incorporated.
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Step 5: Add the onion and garlic and cook over moderate heat, stirring, until slightly softened, 3 minutes.
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Step 6: Add the tomato, tomato paste, milk and broth and bring to a boil, stirring until slightly thickened.
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Step 7: Return the chicken and any accumulated juices to the skillet; add the parsley sprigs.
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Step 8: Cover the chicken and braise for 20 minutes, until the meat is cooked through. Transfer the chicken to a platter and discard the parsley sprigs.
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Step 9: Return the skillet to moderate heat and cook the gravy, whisking constantly, until smooth, about 2 minutes.
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Step 10: Whisk in the chopped parsley, pour the gravy over the chicken legs and serve.
We hope you enjoy this recipe!
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