Ingredients:
2-1/2 tablespoons canola oil
8-3 ounce skinless chicken drumsticks (I used skinless thighs)
Salt and freshly ground pepper
1- ounce bacon (1 thick slice) cut crosswise into 1/4 inch strips
1-1/2 tablespoons all purpose flour
1 medium onion, thinly sliced
1 garlic clove, thinly sliced
1 large tomato-peeled, seeded and coarsely choped
1 teaspoon tomato paste
1 cup 2-percent milk
1/4 cup low-sodium chicken broth
2 parsley sprigs plus 2 teaspoons chopped parsley
Directions:
1. Preheat oven to 375F degrees. In an ovenproof non-stick skillet, heat 1 tablespoon of the oil. Season the chicken with salt and pepper and add to pan. Cook over moderately high heat until browned all over, 8 minutes. Transfer the chicken to a plate.
2. Add the bacon to the skillet and cook, stirring, until the fat is rendered, 2 minutes. Drain off the fat. Add the remianing 1-1/2 tablespoons of oil to skillet, and stir in the flour until incorporated. Add the onion and garlic and cook over moderate heat, stirring, until slightly softened, 3 minutes. Add the tomato and tomato paste and cook, stirring until the tomato softens slightly, 5 minutes. Add the milk and broth and bring to a boil, stirring until slightly thickened, 3 minutes. Return the chicken and any accumulated juices to the skillet; add the parsley sprigs.
3. Cover the chicken and braise in the oven for 20 minutes, until the meat is cooked through. Using tongs, transfer the chicken to a platter and discard the parsley sprigs.
4. Return the skillet to moderate heat and cook the gravy, whisking constantly, until smooth, about 2 minutes. Whisk in the chopped parsley, pour the gravy over the chicken legs and serve.
Enjoy!
