If you're looking for a comforting, easy-to-make meal, braised chicken legs are a fantastic choice. This one-pot recipe is perfect for a cozy dinner and requires minimal effort. Braising chicken legs in the oven ensures they come out tender, flavorful, and delicious.
Below, I will show you a simple guide to making a comforting dish: braised chicken legs. This easy recipe is perfect for your ovenproof skillet, where the chicken will be cooked and seasoned to perfection. The result is tender, flavorful chicken that's ideal for serving with rice or crusty bread to soak up the delicious braising juice.
For more delicious comfort food, check out these recipes: Chicken Fricassee, Chicken with Garlic Parmesan Rice, Chicken and Saffron Rice, Creamy Tuscan Chicken, and Chicken Marsala Pasta.
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Ingredients:
Here's a list of the ingredients you'll need to make braised chicken legs:
- Chicken Legs with Skin On: The main protein; the skin helps to keep the meat moist and adds flavor.
- Flour: Used to lightly coat the chicken, helping to thicken the sauce and create a nice browning.
- Celery, onions, carrots, bay leaf, and thyme leaf combine to create a savory base for the dish. Celery adds subtle flavor and texture, onions provide a rich, aromatic base, carrots contribute sweetness, bay leaf enhances the overall flavor profile, and thyme adds a nice herbal note.
- Chicken Broth: The liquid for braising, infusing the chicken with flavor and creating a tasty sauce.
- Paprika, Coriander, Cumin, Salt, Black Pepper, Onion Powder: Seasonings that enhance the flavor of the chicken, giving it a well-rounded and savory taste.
- Olive Oil: Used for searing the chicken and cooking the vegetables, adding richness and helping to develop flavors.
How to Braise Chicken Leg Quarters:
Braising chicken legs is quite straightforward. Follow these steps for perfectly braised chicken:
- Prepare the dry seasoning: Combine paprika, onion powder, cumin powder, ground coriander, black pepper, and salt into a large bowl and combine thoroughly with mixture
- Season the Chicken: Pat the chicken leg quarters dry with paper towels. Season them with dry seasoning. Let them marinate in the refrigerator for at least 15 minutes or up to overnight.
- Dredge the Chicken in Flour: Dredge the chicken legs in flour, shaking off the excess.
- Brown the Chicken Legs: Heat oil in a large ovenproof skillet over medium heat. Brown the chicken for about 3 minutes on each side. Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings.
- Cook the Aromatic Base: In the same skillet, add butter then sauté onion, carrot, and celery until they soften, about 7 minutes. Add garlic, bay leaf, and thyme, cooking just until fragrant. Stir in the wine and deglaze the pan, scraping up any browned bits.
- Braise the Chicken in the Oven: Pour in the broth and return the browned chicken legs to the pot. Bring to a simmer, then transfer the skillet to the preheated oven. Braise for at 425°F for 5 minutes then reduce to heat the 325°F, cook for about 30 minutes or longer until the chicken is fully cooked.
Tips:
Here are some tips for braising chicken legs:
- Pat Dry for Better Browning: Make sure the chicken legs are thoroughly patted dry with paper towels before seasoning. This helps achieve a better sear and prevents the chicken from steaming.
- Marinate for Extra Flavor: While a 15-minute marinade is effective, letting the chicken sit for a few hours or overnight in the fridge will deepen the flavors.
- Use the Right Oil: Opt for oils with high smoke points, like avocado oil, vegetable oil or canola oil, for searing the chicken. This prevents burning and ensures a crisp, golden exterior.
- Don't Overcrowd the Pan: If your skillet isn't large enough to comfortably fit all the chicken legs without crowding, brown them in batches. Overcrowding can lead to uneven browning.
- Deglaze Thoroughly: When adding wine or any liquid to deglaze the pan, make sure to scrape up all the browned bits from the bottom. These bits add rich flavor to your braising liquid.
- Adjust Liquid Levels: The liquid should come about halfway up the sides of the chicken legs. If it doesn't, add a bit more broth or water to ensure even cooking.
- Check for Doneness: Chicken is done when it reaches an internal temperature of 165°F (74°C). The meat should be tender and easily pull away from the bone.
- Adjust Seasonings: After braising, taste the braising liquid and adjust the seasoning if necessary. Sometimes a touch more salt or a splash of vinegar can brighten up the flavors.
FAQs:
Yes, you can braise other cuts of chicken, such as thighs, drumsticks, or even whole chicken pieces. Adjust the cooking time depending on the size and type of chicken used. Ensure that all pieces fit comfortably in your pot to allow for even cooking. If you're using more chicken, make sure not to overcrowd the pot, as this can affect browning and cooking.
For braising, an oven-proof skillet is ideal. It evenly distributes heat and retains moisture, while its shallow depth helps keep the chicken skin crispy.
Yes, you can adapt the recipe for a slow cooker. Sear the chicken and sauté the vegetables as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours.
If you don't have white wine, you can substitute with chicken broth. This will help deglaze the pan and add flavor.
If you want a thicker sauce, remove the chicken once it's done and let the liquid simmer on the stovetop until it reduces to your desired consistency. You can also mix equal parts of 1 tablespoon softened butter and 1 tablespoon flour to make a Beurre Manié. Stir this mixture into the liquid and simmer until the sauce has thickened.
It's best to thaw frozen chicken legs before braising to ensure even cooking. If using frozen chicken, defrost it in the refrigerator overnight.
How to store leftover braised chicken legs:
To store leftover braised chicken legs, let them cool down, then put them in an airtight container. Keep them in the fridge if you'll eat them within 3-4 days. For longer storage, freeze them for up to 3 months. Reheat before eating.
For additional food safety guidance, please visit this website.
Reheating:
To reheat leftover braised chicken legs:
- Oven: Heat your oven to 350°F (175°C). Put the chicken on a baking sheet and cover it with foil. Heat for about 20-30 minutes until it's hot.
- Stovetop: Heat a pan on medium. Add a little water or broth, then cover and cook for about 10-15 minutes until it's warmed up.
- Microwave: Put the chicken on a microwave-safe plate and cover it. Heat in short bursts, stirring in between, until it's hot.
📖 Recipe
Braised Chicken Legs
Equipment
- a 12 inch oven-proof skillet (I used Staub)
Ingredients
- 4 large (8 oz each) chicken leg quarters
- 2 tablespoons unsalted butter
- 2 tablespoons neutral oil (such as Avocado oil)
- 1 pound diced yellow onion
- 3 oz diced carrots
- 3 oz diced celery
- 2 garlic cloves (roughly chopped)
- 2 teaspoons paprika powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup all-purpose flour
- 3 thyme sprigs
- 1 bay leaf
- ¾ cup dry white wine
- 1¾ cup chicken stock
- chopped parsley (for serving)
Method
- In a small bowl, add paprika, onion powder, cumin, ground coriander, salt, and black pepper then mix well.
- Season the chicken legs with the dry seasoning and marinate in the fridge for 15 minutes to overnight.
- Preheat the oven to 425°F. Dredge the chicken legs in flour, shaking off the excess.
- Heat oil in a large oven-proof skillet over medium heat. Brown the chicken for about 3 minutes per side. Transfer the chicken to a plate and drain all but 1 tablespoon of the drippings.
- In the same skillet, melt butter and sauté onion, carrot, and celery until softened, about 5-7 minutes. Add garlic, bay leaf, and thyme, cooking until fragrant. Stir in the wine and deglaze the pan, scraping up any browned bits. Simmer until the wine is reduced by half.
- Pour in the broth and return the browned chicken legs, skin side up, to the skillet. Bring to a simmer, then transfer the skillet to the oven.
- Braise at 425°F for 5 minutes, then reduce the heat to 325°F and cook for 30 minutes or until the chicken is fully cooked.
- Optional: Remove excess fat from the braising liquid if needed. To thicken it, add Beurre Manié (1 tablespoon softened butter mixed with 1 tablespoon flour) and simmer until thickened.
Rika says
This is the perfect one-pot meal for any weeknight! The chicken turns out incredibly tender, and the braising liquid is ideal for dipping bread. You’ve really got to try it!