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
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Recipe Summary
Ingredients
Directions
Make Ahead
The braised chicken can be refrigerated overnight. Reheat gently.
Notes
One Serving 284 cal, 8 gm fat, 1.6 gm sat fat, 17 gm carb, 3.5 gm fiber, 30 gm protein.
Serve With
Steamed white or brown rice.
Suggested Pairing
Juicy, dark-berried Tempranillo.