Braised Chicken Legs

This dish uses a basic mirepoix with a few additional herbs and seasonings for the braising liquid which cooks the chicken legs deliciously. Braising the legs cooks them to a tender state that none can resist.

Ingredients:
              5 ounces Vegetable Oil
              10 each Chicken Leg Quarters
              2 cups Flour, seasoned
              2 medium Onions, peeled, chopped
              5 stalks Celery, washed, peeled, chopped
              4 each Garlic Cloves, peeled, chopped
              Parsley and Thyme to taste
              Salt to taste
              Black Pepper to taste
              5 ounces Flour
              10 ounces White Wine

1. Gather all ingredients and equipment

2. Preheat oven to 350

3. Heat the oil in a braising pan. Dredge the chicken in seasoned flour shaking off the excess. Sear the chicken legs in hot oil on both sides until browned. Remove the chicken from the pan and hold

4. Add the onion, celery, carrots, and garlic to the braising pan and sweat the vegetables until translucent

5. Add herbs, salt and pepper. Singer with flour and cook for about 3 minutes

6. Deglaze with the wine and mix until incorporated with the flour and cook for 5 to 10 minutes

7. Add the chicken legs and the stock, bring to a boil, cover and braise in the oven for approximately 35 minutes or until the internal temperature reaches at least 165 degrees. They are best cooked at 180 degree

8. When chicken is done transfer to serving dish and hold covered at 135 degrees

9. Strain the sauce through a chinois into a saucepan. Depouillage if needed, then reduce to desired viscosity and flavor. Adjust the seasoning if needed and serve with the chicken

Picture from recipe.com