Chicken in Citrusy Red Wine Sauce

Chicken in Citrusy Red Wine Sauce

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 5
Author Connie Veneracion


  • 5 chicken leg quarters seasoned generously with salt and pepper
  • 3 to 4 tablespoons butter
  • 1 onion roughly chopped
  • 1/8 cup dried rosemary (twice as much if using fresh)
  • juice of one orange
  • juice of half a lemon
  • 1 cup semi-sweet red wine
  • 1 large can chick peas (garbanzos), drained

For the gremolata:

  • 4 tablespoons flat-leaf parsley
  • 1 tablespoon garlic minced
  • 1 tablespoon lemon zest finely chopped
  • generous pinch salt


  • Preheat the oven to 350F.
  • Melt the butter in a frying pan. Brown the chicken in batches (no need to cook them through at this point) then arrange in a baking dish.
  • In the remaining butter, add the chopped onion and rosemary. Cook for a minute. Pour in the orange and lemon juices, then the red wine. Boil, uncovered, until the liquid is reduced by half. This is your sauce.
  • Pour the sauce, with the onion and rosemary, over the chicken, making sure that every piece of chicken is topped with onion and rosemary.
  • Add the chick peas to the chicken, distributing them as evenly as possible.
  • Sprinkle everything lightly (remember, the chicken legs are already seasoned) with salt and pepper.
  • Cover the baking dish tightly with foil. Bake in a preheated 350F oven for 45 minutes.
  • About five minutes before the chicken is done, mix together all the ingredients for the gremolata.
  • Take the chicken out of the oven and peel off the foil. Sprinkle the gremolata over the chicken leg quarters and serve at once.