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    Braised Chicken Legs

    clock-icon90 minutes
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    Author
    Pixicook editorial team

    A succulent chicken leg dish braised with vegetables, herbs, and a flavorful liquid, perfect for a hearty meal.

    Ingredients for Braised Chicken Legs

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    All Purpose Flour, for dusting

    tablespoons

    Substitute chevron-down

    Neutral Oil

    tablespoons

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Deglazing Liquid (Wine, Beer, Stock, Water)

    cups

    Substitute chevron-down

    Onion, diced

    cups

    Substitute chevron-down

    Carrot, diced

    cups

    Substitute chevron-down

    Celery, diced

    cups

    Substitute chevron-down

    Garlic, roughly chopped

    cloves

    Substitute chevron-down

    Fresh Herbs (Thyme, Rosemary, Sage)

    tablespoons

    Substitute chevron-down

    Bay Leaf

    each

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    Flat Leaf Parsley, roughly chopped

    cups

    Substitute chevron-down

    How to Make Braised Chicken Legs

    1. Season Chicken

    Season the chicken legs with kosher salt and freshly ground black pepper and let sit for 15 minutes to an hour.

    2. Dust with Flour

    Coat each chicken leg with all-purpose flour, shaking off any excess.

    3. Brown Chicken

    In a skillet, heat oil or butter and brown the chicken legs for about 9 to 10 minutes per batch, then set aside.

    4. Deglaze Skillet

    Deglaze the skillet with your chosen liquid, scraping up any bits from the bottom.

    5. Sauté Vegetables

    Lower the heat and add diced onion, carrot, and celery with a pinch of salt, cooking until soft and translucent.

    6. Add Aromatics

    Add roughly chopped garlic, fresh herbs, and a bay leaf, cooking until the garlic is fragrant.

    7. Braise Chicken

    Return the chicken legs to the skillet, add chicken stock until halfway up the chicken legs, and braise in the oven at 325°F for 30 to 40 minutes.

    8. Reduce Sauce

    Remove chicken from the skillet, skim off excess fat, and reduce the sauce slightly, then return the chicken to the pan with parsley.

    Pitfalls and tips

    Presentation and Pairing

    Serve atop a starch like mashed potatoes or polenta and garnish with fresh herbs.


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