90 minutes
A succulent chicken leg dish braised with vegetables, herbs, and a flavorful liquid, perfect for a hearty meal.
to taste
to taste
All Purpose Flour, for dusting
tablespoons
tablespoons
tablespoons
Deglazing Liquid (Wine, Beer, Stock, Water)
cups
Onion, diced
cups
Carrot, diced
cups
Celery, diced
cups
Garlic, roughly chopped
cloves
Fresh Herbs (Thyme, Rosemary, Sage)
tablespoons
Bay Leaf
each
cups
Flat Leaf Parsley, roughly chopped
cups
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.
Serve atop a starch like mashed potatoes or polenta and garnish with fresh herbs.
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