Chicken Drumsticks, Glazed Apples and Rice

Rinse the chicken under cold running water and pat dry with paper towels. Season with salt and pepper.

Preheat a large Dutch oven, set over medium-high heat, with 2 tablespoons of olive oil.

Place the flour in a shallow dish and coat the chicken, tapping off any excess flour. Cook half of the chicken in hot oil, until browned on all sides, about 3 to 4 minutes. per side. Transfer the chicken to a plate. Add 2 tablespoons olive oil to the pot and cook the remaining drumsticks. Transfer the chicken to the plate with the first batch.

Place the final 2 tablespoons of olive oil in the pot. Add the chopped onion and cook for 3 to 4 minutes, or until softened. Add the garlic, thyme and rosemary and cook for an additional 2 minutes.

Add the wine and reduce for about 2 to 3 minutes. Add the chicken stock and bring to a gentle boil. Add the browned chicken back to the pot, cove, reduce heat to medium and simmer for 45 minutes, or until chicken is cooked through and sauce has thickened.

While chicken is cooking make the glazed apples: melt the butter in a skillet set over medium heat. Add the sugar and stir gently until the sugar dissolves. Add the apple wedges, increase the heat to medium-high. Shake the pan from side to side to thoroughly coat the apples. Cook until the apples are soft when pierced with a fork.