As noted, you can take the skin off the drumsticks before cooking them, but I think that the skin does add a bit of flavor, not to mention making the drumsticks easier to serve (these are about literally fall-off-the-bone tender).

As far as potential sides go…well, you don’t have to get TOO fancy, with something like this as a main course.  Some crisp green vegetables would make for a very nice texture contrast, and any extra cream sauce would go well over rice, pasta, or even some boiled new potatoes.  Bon appetit!

Ingredients

6 slices bacon
8 chicken drumsticks
1/2 cup yellow onion about 1 small onion
2 tsp minced garlic
1 pinch salt
1 pinch pepper
1 and 3/4 cup white wine (I used Toad Hollow)
1 cup heavy whipping cream
2 tbsp parsley, fresh and chopped

Instructions:

Cook the bacon the way you like it. Move bacon to a plate (paper towel not needed)

If desired, remove skin from drumsticks, then place in the pan with hot bacon grease. Brown for 20 minutes, turning every couple of minutes to prevent chicken from sticking. Remove chicken from pan and place on the same plate with the bacon.

Add onion to skillet and season with salt and pepper. Cook until onion is tender and translucent. Add garlic to skillet and cook for another minute.

Return drumsticks and bacon to pan, being sure to arrange bacon evenly around the chicken.

Pour in white wine. Bring mixture to a boil, then reduce heat. Let simmer, uncovered, for 40 minutes.

Add heavy cream to pan. Gently stir cream in with wine and flip drumsticks over. Allow to cook for another 10 minutes.

(Prosciutto-Wrapped Ricotta Chicken) NEXT PAGE>>

Quick tip: Make a side dish of steamed veggies and spoon some of the sauce on top of them – yummy!

Thanks to Homemade Hooplah for this delicious stewed chicken recipe.