Braised Chicken Legs
285kcal
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.
Nutrition
Calories285kcalCarbohydrates26gProtein6gFat15gSaturated Fat5gPolyunsaturated Fat3gMonounsaturated Fat6gTrans Fat0.2gCholesterol19mgSodium774mgPotassium497mgFiber4gSugar8gVitamin A4366IUVitamin C12mgCalcium70mgIron2mg
Notes
How do I thicken the braising liquid?
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.
Storage: 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.
This recipe was inspired by Cal Peternell’s Braised Chicken Legs from the NYT.