Chicken Drumsticks Braised in Red Wine with Raisins and Wild Rice

01Method

1. 1

   Preheat the oven to 200 °C. Pat the chicken drumsticks dry with paper towels and season all over with salt. Peel the onion and finely chop it.

2. 2

   Heat the oil in a deep ovenproof skillet or roasting pan over high heat. Sear the chicken drumsticks on all sides until golden brown, about 5 minutes per side. Transfer to a plate and set aside.

3. 3

   Add the chopped onion to the pan drippings and cook, stirring, until softened, about 3 minutes. Stir in the smoked paprika, cinnamon, salt, and raisins and cook briefly until the spices are fragrant. Pour in the red wine and let it bubble away for 2–3 minutes. Add the stock or water, then return the chicken to the pan.

4. 4

   Transfer the pan to the oven and roast for about 40 minutes, until the meat is tender and golden.

5. 5

   Scatter freshly chopped parsley over the finished drumsticks. Serve with wild rice cooked according to the package instructions — allow about 40 minutes of cooking time.