Recipes

Prep/Cook Time: 55 Minutes
Servings: 6
Average Rating:

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1	package PERDUE® Fresh Chicken Drumsticks PERDUE® Fresh Chicken Drumsticks (808)
1	package PERDUE® Fresh Chicken Thighs (4-5 pcs) PERDUE® Fresh Chicken Thighs (4-5 pcs) (645)
2	tablespoons olive oil
1	large onion, chopped (1 cup)
2	carrots, peeled and chopped (1 cup)
1	can (16 ounces) stewed tomatoes
1	cup chicken broth
1	cup white wine or dry vermouth
1/2	teaspoon dried Italian herb seasoning
	Salt and ground pepper to taste
3	tablespoons minced fresh parsley
2	tablespoons finely grated lemon peel
2	cloves garlic, minced
	Hot cooked rice

1. In Dutch oven over medium-high heat, heat oil.
2. Remove skin from chicken and add chicken; cook 8 to 10 minutes until brown on all sides, turning occasionally. Remove chicken and set aside. Add onions and carrots to drippings; saute 1 minute. Stir in tomatoes, broth, wine, Italian seasoning and salt and pepper to taste.
3. Return chicken to pot; reduce heat to medium-low. Cover and simmer 40 minutes or until chicken is tender, stirring occasionally.
4. Meanwhile, prepare gremolata: in small bowl, combine parsley, lemon peel and garlic.
5. Remove cooked chicken to warm platter. Pour half the sauce from Dutch oven into blender or food processor; puree. Return chicken and pureed sauce to Dutch oven. Sprinkle gremolata on top; simmer 2 to 3 minutes to reheat and blend flavors. Serve with rice.

Note