Spaghetti Legs

12 ingredients
7 steps

Ingredients

  • 7 chicken legs
  • 1 (28 ounce) can crushed tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1/4 cup merlot
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon basil
  • 1/2 teaspoon oregano
  • salt and pepper
  • celery salt
  • 3 carrots, peeled and diced
  • olive oil

Directions

  1. 1
    In large dutch oven brown chicken legs, seasoned with salt and pepper and celery salt, in olive oil over med-high heat turning often with the lid on.
  2. 2
    Remove legs and take off skin, place chicken legs back in pot and add onion and garlic and let sweat until just translucent.
  3. 3
    Deglaze pot with wine for 2 minutes (being sure to scrape bottom of pot to remove bits) add carrots, then turn heat down to medium cook until wine becomes thick.
  4. 4
    Pour in tomatoes and sauce and add spices.
  5. 5
    Reduce heat and simmer for minimum hour to 2 hours.
  6. 6
    Serve over favorite pasta along side a large garden salad and garlic bread.
  7. 7
    Top dish with freshly grated romano or parmesan cheese.

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