Chicken Legs in White Wine Sauce

Name: Chicken Legs in White Wine Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 4 chicken legs with thighs attached, about 2 3/4 pounds total; Salt and freshly ground white pepper to taste; 2 tablespoons vegetable oil; 1/2 pound small mushrooms, cleaned; 16 white pearl onions, peeled, or 8 small white onions, peeled; 2 teaspoons finely chopped garlic; 2 tablespoons flour; 1 1/2 cups dry white wine, Burgundy-style preferred; 1 1/2 cups fresh chicken broth or canned; 1 bay leaf; 2 sprigs fresh thyme or 1 teaspoon dried; 2 sprigs parsley stems; 2 whole cloves; 2 tablespoons butter; 2 tablespoons chopped parsley

By Pierre Franey

Total Time: 30 minutes
Rating: 4(51)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

4chicken legs with thighs attached, about 2¾ pounds total
Salt and freshly ground white pepper to taste
2tablespoons vegetable oil
½pound small mushrooms, cleaned
16white pearl onions, peeled, or 8 small white onions, peeled
2teaspoons finely chopped garlic
2tablespoons flour
1½cups dry white wine, Burgundy-style preferred
1½cups fresh chicken broth or canned
1bay leaf
2sprigs fresh thyme or 1 teaspoon dried
2sprigs parsley stems
2whole cloves
2tablespoons butter
2tablespoons chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
Sprinkle the chicken legs with salt and pepper.
Step 2
Heat the oil in a skillet large enough to hold the legs in one layer. Add the pieces skin side down. Add the mushrooms, onions and garlic. Cook over medium-high heat until lightly browned on one side, about 3 minutes. Turn the pieces and continue cooking, stirring, about 3 minutes more.
Step 3
Pour off the fat, add the flour and blend well for about 3 minutes more. Add the wine, broth, bay leaf, thyme, parsley stems, cloves and salt and pepper. Bring to a boil, cover tightly, and simmer for 15 minutes.
Step 4
Transfer the chicken, mushrooms and onions to a serving platter. Discard the bay leaf, the sprig of thyme and parsley stems. Check for seasoning and reduce the sauce if too thin. Stir in the butter and pour the sauce over the chicken. Sprinkle with parsley.

Ratings

4 out of 5

51 user ratings

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Comments

Stephen F7 years ago

Chickens at the market are almost always larger than they were in Pierre Franey's day. Four whole legs with attached drumsticks and thighs will weigh more than he indicates, and will likely require more than 15 minutes of simmering. I checked after 15 minutes, but I needed 20. And even then, the sauce took a few more minutes (without a cover) to thicken. The result was excellent, however, and recalled what I view as French home cooking.

Merecedes Amundsen3 years ago

good easy maybe sear the chicken more.

Allyson3 years ago

This was really good. I needed to simmer the legs for about 30 minutes instead of 15. I only used two legs, but did almost the full amount of sauce, and we still devoured it.

Es4 years ago

Delicious. Be sure to have brad handy to soak up the delicious gravy. For 2, I used 2 (Bell & Evans) whole legs, about 1/3 pound mushrooms, quartered, and about 16 pearl onions (frozen) with 3/4 cups wine and 3/4 cups broth and 1 TBSP flour. I cut between the thigh and drumstick without separating the pieces. Cooked until 165 F and then put in a warm oven while I thickened the sauce. Chicken was very tender and moist.

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