45 Minute Chicken Braised in Red Wine


A good friend arrived on Sunday, without any groceries, so Ben asked if he could join us for dinner. Since there wasn’t much time, and it was a cooler night, I threw a few drumsticks into the pan to cook up a (relatively) quick hot meal.

This is a good recipe for getting a substantial amount of meat cooked fast while retaining flavor. It was Michael Smith’s cookbook ‘Back to Basics’ that introduced me to pan-rushing chicken and inspired me to cook this Mediterranean drumstick dinner.

It was done in under 45 minutes from start to finish, so an easy way to cook up some protein, veggies and carb, flavoured with herbs and wine, both healthy options to adding flavour to food. I have a steadily growing collection of liquor that I’ve just ‘inherited,’ the wine being given at a work event and split between three! My colleagues drank their third. I took a sip and took the rest home for cooking. 🙂




    • 1/3 cup red wine
    • 1/4 cup water
    • pinch of salt
    • pepper
    • oregano
    • 1/4 cup mixed olives
    • 5 drumsticks
    • 1 onion, diced
    • 1 tsp chopped garlic
    • 1 tomato, chopped into bite-sized chunks
    • A few chunks of zucchini, chopped into bite sized chunks
    • Rice, to serve


  1. First chop up your veggies.
  2. Oil a pan and hear it up on high heat
  3. Add your drumsticks all in a row and cook for 6 minutes per side. This browns the meat and releases flavour.
  4. Meanwhile, start up a pot of rice.
  5. Remove the drumsticks and set aside. Stir fry the vegetables for two minutes. Add 2 tsp or so of oregano (I eyeball-ed it).
  6. Add the drumsticks back to the pan and add the wine and water.
  7. Cover and let braise for 20 minutes on medium low heat. This creates very tender meat. You may turn the drumsticks over halfway if you choose.
  8. Turn it way down to keep warm if necessary.
  9. Add salt and pepper to taste and add the olives (I added the olives early on, but I think adding them at the end would be much better).

Serves 2-3


In hindsight…

I used a small roma tomato. I’m not sure if this was part of the reason why the tomatoes retained their firmness, but it was what was on sale and what i had on hand. I think you can use whatever you have on hand and that should be fine too. Whilst the veggies cooked fast, if you have extra on hand, throw in some extra – there wasn’t much of the veggies to share between three people, and being ‘softer’ vegetables, they didn’t have much ‘meat’ to them.

Potatoes are also a good idea for this dish, if only to make use of the braising liquid. But really it would be a welcome and hearty starch, a filler to balance the other vegetables.

Unless you want the olives to soften on the inside (they retain their plumpness on the outside), add them at the end, so they’re cool and firm , a refreshing and tangy addition to the sauce.



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