Braised Chicken Legs with Red Wine, Tomato, Anchovies & Rosemary

By Sheri on January 7, 2007 9:49 PM | Permalink | Comments (3)

Jay came for our weekly Sunday dinner tonight. I've been wanting to make this dish ever since Julia made it and called it "heaven". I didn't have anchovies, but my trusty tube of anchovy paste saved the day.

I thought the chicken was really tasty. Jay and Larry liked it too. I wasn't sure about the cauliflower, but it turned out good - I even had seconds. I liked how the florets were sliced.

Braised Chicken Legs with Red Wine, Tomato, Anchovies & Rosemary (Fine Cooking #82, December 2006, p. 59)

Baked Potatoes

Cauliflower with Mustard-Lemon Butter (Bon Apetit, November 2006)

Wine: David Coffaro 2002 Barbera (Dry Creek Valley, California). Yum! I absolutely love Barbera. I usually think Pinot is my second-favorite grape after Zinfandel, but I think Barbera is almost even with Zinfandel. I need to try some Italian Barbera, since there aren't very many Californa producers that make a Barbera.

3 Comments

Julia Weatherby

said:

Mmmmmmmmmmmmmmmmmmmmmmmmm!!!!!!!

I had forgotten about the cauliflower recipe. Jay and I were going to try that one night, because it looks SO easy! I gotta pick out some recipes and start cooking again. I've got the time and the good health!

January 8, 2007 9:39 PM

Sheri

said:

Thanks for trying out the recipe first! I really don't think I would have tried it if you hadn't posted about it.

The cauliflower is pretty easy. My slices fell apart a bit but it was still good. But then, I like just about anything with mustard.

January 8, 2007 10:37 PM

Amy said:

I buy that anchovy paste in a tube stuff, too. In fact, I don't think I've ever bought anchovy filets. They might freak me out :)

January 9, 2007 9:49 AM