Red Wine Stewed Chicken Drumsticks

Steps

1. 1
   Season the chicken drumsticks with salt and black pepper.
2. 2
   Heat a large skillet and sear the drumsticks on all sides until golden brown, locking in juices and developing flavor.
3. 3
   Remove the drumsticks and set aside. In the same pan, melt butter and sauté the chopped onion and garlic until fragrant.
4. 4
   Add sliced abalone mushrooms and sauté until lightly colored.
5. 5
   Pour in the red wine and deglaze the pan, scraping up the flavorful browned bits from the bottom.
6. 6
   Add the canned tomatoes, mirin, brown sugar, soy sauce, and rosemary. Stir to combine.
7. 7
   Return the drumsticks to the pan and coat with the braising liquid. Cover and simmer over medium-low heat until the chicken is very tender.
8. 8
   Taste the sauce and adjust seasoning as needed. For a richer taste, stir in a splash of cream if desired.
9. 9
   Slice the baguette and stand pieces upright on the plate to soak up the sauce. Serve the drumsticks and mushrooms in the center, spooning the rich red wine sauce over and around them.