NUTRITION

SERVINGS

INGREDIENTS

2 medium chicken drumsticks

0.33 cup white rice

2 tbsp dry white wine

0.5 cup chicken bone broth

0.25 cup yellow onion

0.25 cup carrot

1 clove garlic

0.5 tsp olive oil

0.25 tsp dried thyme

0.25 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Pat the chicken drumsticks dry and season them evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a small heavy-bottomed pot or Dutch oven over medium-high heat.

• 3

  Sear the drumsticks until golden brown on all sides, then remove them from the pot and set aside.

• 4

  Add the diced onion and carrot to the pot, sautéing for 3-4 minutes until the onion is translucent.

• 5

  Stir in the minced garlic and dried thyme, cooking for another 30 seconds until aromatic.

• 6

  Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.

• 7

  Add the chicken bone broth and return the drumsticks to the pot, ensuring they are partially submerged.

• 8

  Cover and reduce heat to low, simmering for 25-30 minutes until the chicken is tender and cooked through.

• 9

  While the chicken braises, prepare the white rice according to package instructions.

• 10

  Serve the braised chicken and vegetables over the fluffy rice, spooning the remaining pan juices over the top.