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Braised Chicken Legs

Carla DiTondo - Thursday, September 13, 2018

Recipe of the week...

Braised Chicken Legs

  • 6 All Natural Whole Chicken Legs (thigh and drumstick together)
  • Kosher salt and black pepper to taste
  • All-purpose flour
  • About 4 to 5 tablespoons canola oil
  • 3/4 cup white wine
  • 1 large onion, peeled and diced
  • 1 large carrot, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, peeled and diced
  • 3 sprigs of thyme, rosemary, or sage, leaves removed and roughly chopped
  • 1 bay leaf
  • 3 cups chicken stock
  • 2 tablespoons roughly chopped parsley leaves

Pre-Heat oven to 450 °F. Season Chicken legs with Salt & Pepper. Put a cup or two of flour in a large bowl, and half the chicken and coat well with flour.

Set a large oven safe skillet over medium-high heat. Add 2 tablespoons canola oil. Shake excess flour off chicken legs and slide them into the hot pan in one layer. When the legs begin to brown, after about 5 minutes, turn them over to brown the other side, an additional 5 minutes. Remove the chicken to a platter and repeat with remaining legs, adding more oil if necessary.

Discard any excess grease in the pan and add the wine to the skillet, scraping any browned bits. Let simmer over medium heat until pan is deglazed. Pour that liquid into a small bowl and set aside.

Add 1-2 tbsp oil to the pan and allow it to heat. Add onion, carrot, celery and a pinch of salt. Cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Add garlic, thyme and bay leaf and cook for a minute or so, then return all the chicken to the pan, along with the reserved glazing liquid and between 1 and 3 cups of stock, enough to come up the sides of the chicken but not to get them swimming. Bring to a simmer and then put the skillet in the oven.

After 5 minutes, reduce the oven to 350°F and cook 30 - 40 minutes, or until the chicken is done and very tender. Remove the skillet from the oven, lift the legs from the skillet and put them aside on a platter. Pour the liquid contents of the skillet into a small bowl and allow it to sit for 5 minutes or so, letting the fat rise to the surface. Skim off the fat, then return liquid to the skillet and simmer for 5 minutes. Pour liquid over chicken legs and sprinkle with parsley.

Serve with a side dish of cooked rice or risotto. Enjoy!


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