A Hungry Bear

After all the turkey we ate last week, you’d think the last thing I’d be craving is more poultry. But, chicken legs are a great way to save some money and balance out the grocery budget. This recipe, from November’s Food & Wine magazine, has a nice bacon and tomato-based gravy that tastes so rich you’ll forget you’re eating more bird.

Ingredients: 8 skinless chicken drumsticks, olive oil, salt, pepper, 1 thick slice of bacon (about 1 ounce), 2 tablespoons flour, 1 onion, 1 garlic clove, 1 large tomato (peeled, seeded and chopped; or 1 15-ounce can chopped tomatoes), 1 cup whole or 2% milk, 1 teaspoon tomato paste, 1/4 cup chicken stock, 2-3 sprigs thyme.

Season the chicken with salt and pepper. Heat 1-2 tablespoons olive oil over medium-high heat. Since this dish goes in the oven to finish, I opted for the Le Crueset (dutch oven), but now I wish I had used a non-stick. The chicken will stick to the bottom of the pan much easier because it doesn’t have skin- just a word of caution.

Brown the chicken on all sides, turning occasionally, for about 8 minutes.

Transfer the chicken legs to a plate.

While the chicken is cooking, thinly slice the bacon.

Add it to the pan after the chicken has been removed, and cook for about 2 minutes.

Chop the onion and mince the garlic, and add that to the bacon. When the onion is tender (about 5 minutes), sprinkle in the flour and stir until it is evenly coated.

Peel, seed and chop the tomato, then add it along with the tomato paste. Cook for about 5 minutes.

Add the milk and chicken stock and bring to a gentle boil, stirring until it thickens, about 3-4 minutes more.

Return the drumsticks and any juices that have accumulated into the gravy. Add the thyme. Cover the pot with foil or an oven-safe lid then braise in a 375 degree oven for about 20-25 minutes. When the chicken is done, remove it to a serving platter or individual plates. The pot of gravy can be thickened even more by just heating over medium heat for a couple more minutes (you can speed this process up by adding a tablespoon more flour and whisking to incorporate). Spoon the gravy on top of the chicken legs.