• Fast
• Healthy
• Make-Ahead
• Staff Favorite

Ingredients

1. 2 1/2 tablespoons canola oil
2. Eight 3-ounce skinless chicken drumsticks
3. Salt and freshly ground pepper
4. 1 ounce bacon (1 thick slice) cut crosswise into 1/4-inch strips
5. 1 1/2 tablespoons all-purpose flour
6. 1 medium onion, thinly sliced
7. 1 garlic clove, thinly sliced
8. 1 large tomato—peeled, seeded and coarsely chopped
9. 1 teaspoon tomato paste
10. 1 cup 2-percent milk
11. 1/4 cup low-sodium chicken broth
12. 2 parsley sprigs plus 2 teaspoons chopped parsley

Directions

1. Preheat the oven to 375°. In an ovenproof nonstick skillet, heat 1 tablespoon of the oil. Season the chicken with salt and pepper and add to the pan. Cook over moderately high heat until browned all over, 8 minutes. Transfer the chicken to a plate.
2. Add the bacon to the skillet and cook, stirring, until the fat is rendered, 2 minutes. Drain off the fat. Add the remaining 1 1/2 tablespoons of oil to the skillet and stir in the flour until incorporated. Add the onion and garlic and cook over moderate heat, stirring, until slightly softened, 3 minutes. Add the tomato and tomato paste and cook, stirring, until the tomato softens slightly, 5 minutes. Add the milk and broth and bring to a boil, stirring until slightly thickened, 3 minutes. Return the chicken and any accumulated juices to the skillet; add the parsley sprigs.
3. Cover the chicken and braise in the oven for 20 minutes, until the meat is cooked through. Using tongs, transfer the chicken to a platter and discard the parsley sprigs.
4. Return the skillet to moderate heat and cook the gravy, whisking constantly, until smooth, about 2 minutes. Whisk in the chopped parsley, pour the gravy over the chicken legs and serve.

Notes

One Serving 381 cal, 20 gm fat, 4.1 gm sat fat, 11 gm carb, 1.5 gm fiber.