Chicken Legs in White Wine Sauce
Published March 17, 1992
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 chicken legs with thighs attached, about 2 ¾ pounds total
Salt and freshly ground white pepper to taste
2 tablespoons vegetable oil
½ pound small mushrooms, cleaned
16 white pearl onions, peeled, or 8 small white onions, peeled
2 teaspoons finely chopped garlic
2 tablespoons flour
1 ½ cups dry white wine, Burgundy-style preferred
1 ½ 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
Nutritional analysis per serving (4 servings)
23 grams carbs; 338 milligrams cholesterol; 1033 calories; 30 grams monosaturated fat; 13 grams polyunsaturated fat; 19 grams saturated fat; 69 grams fat; 4 grams fiber; 1557 milligrams sodium; 63 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
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.
good easy maybe sear the chicken more.
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.
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.