Braised Chicken Legs in Red Wine

5:42 AM

I wanted to make something a little more sophisticated for dinner tonight. Don't ask me where this whim of an idea came from, it just did. The problem with "sophisticated" foods are that I have a meat-and-potatoes type of husband (but he's deployed at the moment), and I have two kids. Enough said, right? Well, I figured since the hubs was gone, I'd go ahead and make something nice anyways, and test to see if it would be up his alley.

This recipe I found from the book Cooking For Dummies. Yup, thats me! Despite me saying this was my idea of "sophisticated" this dish was really easy to make. Brown up the chicken on both sides then toss in the wine and let is simmer, nothing too complicated. By the way dinner looked, I was afraid Thing Two wouldn't eat it, but surprisingly he had three servings!! He loved it! I liked it as well, but it didn't quite sweep me off my feet, either. The chicken definitely tasted strongly of the wine, so be sure to use a brand that you love. I may make this again some time down the road, but I will skip it for my meat-and-potatoes companion. Unless I tried making this with a Long Island instead....he might be up for that!

Braised Chicken Legs in Red Wine
Serves 4

4 chicken leg quarters
salt and black pepper, to taste
1/4 cup flour
2 tablespoons olive oil
8 small white pearl onion, peeled
8 ounces white mushrooms, cleaned, trimmed
2 cloves garlic, chopped
1 teaspoon dried thyme
1 bay leaf
1 1/2 cups dry red wine
8 baby carrots, trimmed
2 cloves
4 sprigs parsley, for garnish

1. Rinse the chicken legs under cold running water and pat dry. Trim the legs of all excess flaps of skin and fat. Sprinkle with salt and pepper on both sides. Coat the legs lightly with flour.

2. Heat the oil in a heavy saute pan that is large enough to hold the chicken legs in one layer. Place the legs in the pan and cook over medium-high heat until they are nicely browned on one side, about 5 minutes. Turn the chicken legs over and continue cooking about 5 minutes more or until browned. Remove the legs to a large platter.

3. Add the onions to the pan and cook about 4 to 5 minutes, turning occasionally. Add the mushrooms and cook about 3 minutes more or until nicely browned, turning occasionally.

4. Remove the onions and mushrooms from the pan to the large platter and carefully pour off all the fat.

5. Return the chicken and vegetables to the pan over medium heat. Add the garlic, thyme, and bay leaf and cook for 1 minute, stirring often. Do not brown the garlic. Ad the wine, carrots, cloves, and parsley sprigs, then raise the heat and bring to a boil.

6. Cover tightly, adjust the heat as necessary, and simmer for 25 to 30 minutes or until the chicken and vegetables are tender.

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