Chicken Legs in White Wine Sauce
"Simple, pretty fast and delicious."
photo by pixiedust911
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 chicken legs with thigh, attached about 2 3/4 lb
- 2 tablespoons olive oil
- 1⁄2 lb small mushroom, cleaned
- 8 small white onions, peeled
- 2 tablespoons garlic, chopped
- 2 tablespoons flour
- 1 1⁄2 cups dry white wine
- 1 1⁄2 cups chicken broth
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons butter
directions
- Sprinkle the chicken legs with salt and pepper. 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 heat until lightly browned on one side, about 3 minutes.
- Turn the pieces and continue cooking, about 3 more minutes.
- Pour off the fat, add the flour and blend well for about 3 minutes more.
- Add the wine, broth, bay leaf, thyme and parsley.
- bring to boil, cover and simmer for 15 minutes.
- Transfer the chicken, mushrooms and onions to a serving platter.
- Discard the bay leaf and the spring of thyme.
- Check the seasoning and reduce the sauce, if to thin.
- Stir in the butter and pour the sauce over the chicken. Sprinkle with some more parsley.
Questions & Replies
-
What side dish do you recommend?
Reviews
-
This recipe is absolutely lovely!! I omitted the mushrooms as I don't like them. The chicken came tender and the sauce is really good. Also, leftovers taste great the next day as the chicken has had more time to marinate. -
I love chicken, mushrooms, and wine and this recipe is the perfect example of the reason why. Delicious and plenty of "sauce" to pour over rice. I used 1/8 tsp. dried thyme in place of fresh and it worked wonderfully. Thank you Ms. Pia. -
I didn't have any mushrooms or small onions so I mixed shallots and yellow onions and threw some red bell peppers. -
I used 3 maryland (what we call when leg and thigh are left intact) which had a weight of just over 2 1/2 lb so I kept to the full recipe though I had a :oops: moment when distracted and ended up cooking up the chicken and put to one side and then drained pan and put the wine and broth into the pan and realized :oops: so took than out and put some of the fat back and cooked off the mushrooms and eschallots I used in place of baby onions (also sliced my mushrooms ar they were on the large side), put that all onto a plate and then added a little more of the fat and then cooked of the flour and proceded with the recipe, my Marylands took 30 minutes to cook which I had allowed for as I thought 15 minutes would not be enough. Thank you MsPia, made for Please Review My Recipe. -
What's not to love with the chicken, mushrooms, onions and wine? Nice simple dish. I should have browned my chicken a little more, but it still tasted good. Thanks MsPia for a nice meal. Made for Please Reivew My Recipe Tag.
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
