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    You are in: Home / Recipes / Chicken Legs in White Wine Sauce Recipe
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    Chicken Legs in White Wine Sauce

    Chicken Legs in White Wine Sauce. Photo by I'mPat

    1/3 Photos of Chicken Legs in White Wine Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    MsPia's Note:

    Simple, pretty fast and delicious.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Add the mushrooms, onions and garlic. Cook over medium heat until lightly browned on one side, about 3 minutes.
    3. 3
      Turn the pieces and continue cooking, about 3 more minutes.
    4. 4
      Pour off the fat, add the flour and blend well for about 3 minutes more.
    5. 5
      Add the wine, broth, bay leaf, thyme and parsley.
    6. 6
      bring to boil, cover and simmer for 15 minutes.
    7. 7
      Transfer the chicken, mushrooms and onions to a serving platter.
    8. 8
      Discard the bay leaf and the spring of thyme.
    9. 9
      Check the seasoning and reduce the sauce, if to thin.
    10. 10
      Stir in the butter and pour the sauce over the chicken. Sprinkle with some more parsley.

    Ratings & Reviews:

    • on August 10, 2009

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 21, 2007

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 03, 2012

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Chicken Legs in White Wine Sauce

    Serving Size: 1 (567 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 602.8
     
    Calories from Fat 303
    50%
    Total Fat 33.7 g
    51%
    Saturated Fat 10.5 g
    52%
    Cholesterol 153.8 mg
    51%
    Sodium 475.7 mg
    19%
    Total Carbohydrate 23.2 g
    7%
    Dietary Fiber 3.8 g
    15%
    Sugars 8.4 g
    33%
    Protein 35.7 g
    71%

    The following items or measurements are not included:

    fresh thyme

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