The chicken drumsticks with Tropea onion and Taggiasca olives are a simple second course but full of flavor.
Prepared this way, the chicken will be juicy and tender with a delicious sauce perfect for dipping bread.
The chicken drumsticks with Tropea onion and Taggiasca olives are cooked for 20 minutes on the stovetop, browning them over high heat before continuing the cooking with white wine.
Add the wilted onions separately and the olives, then continue cooking in the oven for another 20 minutes.
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 chicken drumsticks
- 1 large Tropea onion (about 10 oz)
- 2 tablespoons Taggiasca olives
- 1 clove garlic
- 1 glass white wine
- Half glass red wine
- to taste salt
- to taste oregano
- to taste extra virgin olive oil
Steps
Clean the onion and slice it into rings, trying to separate the small rings from each other.
Place the onion in a pan with a base of extra virgin olive oil and let it soften gently, pour in the half glass of red wine and cook for 10 minutes.
Let’s prepare the chicken by pouring extra virgin olive oil and the garlic clove, add the chicken drumsticks cleaned from the skin.
Brown over high heat for 5 minutes, season with salt and oregano.
Add the white wine and let it evaporate, allowing them to cook on the stovetop for another 15 minutes.
Incorporate the onions, add the Taggiasca olives, and continue cooking for another 20 minutes in the oven at 428°F.
The chicken drumsticks with Tropea onion and Taggiasca olives are the perfect second course for dinner or Sunday lunch, ideal for those who love the taste of onions.
