Chicken Drumsticks Braised with Tomatoes and Garlic

Drumsticks are usually treated like a shortcut. This version slows down just enough to let the tomatoes and garlic concentrate, giving the sauce body and keeping the meat tender without losing its shape.

8 chicken drumsticks
3 tomatoes or 1 1/2 cups canned tomatoes
4 garlic cloves
1 onion
1 cup stock
Olive oil
Kosher salt
Black pepper

Season the drumsticks and brown them on all sides in a heavy skillet, then move them to a plate.
Cook the onion until soft, add the garlic for 30 seconds, then stir in the tomatoes and cook until the mixture thickens slightly.
Pour in the stock, return the drumsticks to the pan, cover, and simmer gently for 25 minutes.
Uncover and cook 10 to 12 minutes more until the sauce reduces and clings to the chicken.
Taste the sauce, adjust the salt, and finish with torn basil if you have it.

The sauce thickens overnight, which makes leftovers especially good over rice or potatoes.