Serves 2-3

The flavorful combination called “herbes de Provence”, consisting of basil, thyme, oregano, and other herbs, is typically used in marinades in the south of France, where grilling is often done over cuttings from grape vines.

6 chicken drumsticks

1/2 cup red wine

1/3 cup water

1 tablespoon wine vinegar

2 garlic cloves, minced

1 1/2 teaspoons minced fresh basil or 1/2 teaspoon dried

1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried

1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried

1 bay leaf

1 tablespoon tomato paste

2 teaspoons anchovy paste (optional)

1/2 teaspoon salt or to taste

1/4 teaspoon ground pepper

1 tablespoon olive oil

With fork, pierce drumsticks to help seasonings to penetrate. In large bowl, combine remaining ingredients except oil; whisk in oil. Add chicken to marinade; cover and refrigerate 1 hour or longer. Grill drumsticks, uncovered, 5 to 6-inches above medium-hot coals 35 to 45 minutes or until cooked through, turning and basting frequently with marinade.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission


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