slow cooked chicken recipes

It’s winter and we’re looking for delicious, heart warming and comforting meals but without too much work. These Oven Braised Drumsticks with veggies is the perfect dinner that’s both filling and super tasty. Chicken legs are slow cooked in the oven with lots of hearty vegetables until soft and tender. What can be better? 

chicken legs in dutch oven

After all of the chicken has browned and you’ve transferred it to a platter, add the wine and mustard to the hot pot. This will get you going on the sauce. 

wine and mustard sauce

Throw in two sprigs of fresh rosemary and a couple of whole garlic cloves that have been peeled. 

rosemary and garlic sauce

vegetables for chicken stew

Arrange the seared chicken legs on top of the vegetables, doing your best to snuggle them in there. 

browned chicken legs in pot

Place the pot in a preheated 450 degree F oven for about 50 minutes to 1 hour, or until the vegetables are tender and the chicken is crispy and cooked through. It should read about 165 with a thermometer! 

Remove your oven braised drumsticks from the oven and transfer it to a nice platter for serving. 

chicken dinner recipes

You can serve this chicken with a tossed green salad along with the veggies on the side. It’s the perfect winter meal that will warm you up. Enjoy!

chicken legs for dinner

Oven-Braised Chicken Legs and Veggies
Serves 6
Oven-Braised Chicken Legs and Veggies is the perfect winter dish. Slow cooked chicken and vegetables get tender and delicious without all of the extra work!
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Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
Ingredients
  1. 2 pounds chicken legs, cleaned and dried
  2. 1 teaspoon salt
  3. 1 teaspoon black pepper
  4. 1 teaspoon garlic powder
  5. 1 teaspoon paprika
  6. 1/2 teaspoon dried oregano
  7. 1/2 teaspoon cumin
  8. 1/2 teaspoon chili flakes
  9. 1 tablespoon Worcestershire sauce
  10. 3 tablespoons olive oil
  11. 2 cups dry white wine (such as Chardonnay)
  12. 1 tablespoon whole grain mustard
  13. 2 sprigs fresh rosemary
  14. 3 garlic cloves, peeled
  15. 1 pound small red potatoes, quartered
  16. 4 medium carrots, diced
  17. 4 celery stalks, diced
  18. 1 lemon, thinly sliced
  19. 1 red onion, diced
  20. 1 red bell pepper, diced
  21. parsley for garnish
Instructions
  1. Preheat oven to 450 degrees F.
  2. Heat a large heavy duty dutch oven over medium heat with 2 tablespoons olive oil. In a large bowl, toss together the chicken with all of the seasonings and Worcestershire sauce. Sear the chicken, in batches, for about 2 to 3 minutes per side. We're not looking to cook it all the way through, just browning it. Transfer to a plate or platter and continue browning the rest.
  3. Add the wine and mustard to the hot skillet and allow to cook down for about 3 minutes along with the rosemary and garlic. Remove from heat and toss in the vegetables. Arrange the chicken on top of the veggies.
  4. Place the pot in the oven and cook for about 50 minutes to 1 hour or until the veggies are tender and the chicken is cooked through and crispy. Remove from oven and allow to cool slightly before serving. Serve chicken with veggies.
Rachel Hollis https://msrachelhollis.com/