Baked Chicken Drumsticks with Herbes de Provence & Sun-dried

• portioner: Serves 4
• total tid: Total Time: 1½ hours, pl

Ingredienser

CHICKEN

3 pounds chicken drumsticks

½ cup sliced oil-packed sun-dried tomatoes

¼ cup extra-virgin olive oil

¼ cup dry white wine

5 garlic cloves, minced

4 teaspoons herbes de Provence

2½ teaspoons kosher salt

3 anchovy fillets, rinsed and minced

1 teaspoon pepper

1 teaspoon granulated garlic

SAUCE

¼ cup water

2 teaspoons cornstarch

2 tablespoons unsalted butter

2 tablespoons chopped fresh parsley

Instruktioner

1. FOR THE CHICKEN: Toss all ingredients together in large bowl. Cover and refrigerate for at least 1 hour or up to 24 hours.

2. Adjust oven rack to middle position and heat oven to 400 degrees. Place drumsticks in single layer in 12-inch ovensafe skillet. Pour any remain- ing marinade in bowl over chicken. Bake until chicken registers at least 185 degrees, about 55 minutes.

3. FOR THE SAUCE: Transfer chicken to shallow platter, leaving pan juices behind. Whisk water and cornstarch together in small bowl; whisk cornstarch slurry into pan juices. Bring pan-juice mixture to simmer over medium heat, scraping up any browned bits. Simmer until thickened, about 2 minutes.

4. Off heat, whisk in butter until incorporated, about 1 minute. Whisk in parsley. Spoon sauce over chicken and serve.

Anteckningar

Depending on their size, you'll need anywhere from eight to 12 drumsticks to yield the 3 pounds called for here. We like to serve these saucy drumsticks with crusty bread, mashed potatoes, or rice.