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Braised Chicken Legs

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Braised Chicken Legs

  1. Sprinkle the chicken legs with salt and pepper. Heat the oil over medium heat in a skillet large enough to hold the legs in one layer. Add the pieces skin side down.
  2. Cook  until lightly browned on one side, about 3 minutes. Add the mushrooms, onions and garlic.
  3. Turn the pieces and continue cooking, about 3 more minutes.
  4. Pour off the fat, add the flour and blend well for about 3 minutes more.
  5. Add the wine, broth, bay leaf, thyme and parsley.
  6. Bring to boil, cover and simmer for 15 minutes.
  7. Transfer the chicken, mushrooms and onions to a serving platter.
  8. Discard the bay leaf and the spring of thyme.
  9. Check the seasoning and reduce the sauce to desired thickness, taking care to not make overly salty; use starch slurry if necessary.
  10. Stir in the butter and pour the sauce over the chicken. Sprinkle with some more parsley.

Written by jjvedamuthu

June 4, 2012 at 22:10

Posted in Braising, Chicken, Food