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Braised Chicken Legs with Herbs Recipe

French · Main course · 60 min total

Tender chicken legs slowly braised in a fragrant herb-infused sauce, perfect for a comforting dinner.

Ingredients

• 4 chicken legs (drumsticks and thighs attached)
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup dry white wine
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• Salt and pepper to taste
• 1 tablespoon all-purpose flour (optional, for thickening)

Instructions

1. Season chicken legs generously with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Add chicken legs skin-side down and cook until golden brown, about 5 minutes per side. Remove chicken and set aside.
3. Reduce heat to medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
4. Pour in white wine and scrape up any browned bits from the bottom. Let wine reduce by half, about 2 minutes.
5. Add chicken broth, rosemary, thyme, and bay leaves. Return chicken legs to the pot, skin-side up. Bring to a simmer.
6. Cover and cook over low heat for 30-35 minutes, until chicken is tender and cooked through.
7. Optional: For a thicker sauce, remove chicken and whisk in flour until smooth. Simmer for 2 minutes to thicken.
8. Adjust seasoning with salt and pepper. Serve chicken legs with sauce spooned over.

Tips

• Serve with mashed potatoes or crusty bread to soak up the sauce.
• Leftovers can be refrigerated for up to 3 days.

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