Spice-Braised Chicken Legs with Red Wine and Tomato
Alexandra Guarnaschelli's mother, Maria, the legendary cookbook editor at W.W. Norton, made a version of this lightly spicy dish when Guarnaschelli was a kid. Alex has adapted the recipe by adding red wine. More Dishes that Call for Red Wine
The braised chicken can be refrigerated overnight. Reheat gently.
One Serving 284 cal, 8 gm fat, 1.6 gm sat fat, 17 gm carb, 3.5 gm fiber, 30 gm protein.
Steamed white or brown rice.
Juicy, dark-berried Tempranillo.