Chicken Legs in White Wine Sauce

Total Time
40mins
Prep 10 mins
Cook 30 mins

Simple, pretty fast and delicious.

Ingredients Nutrition

Directions

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

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.

Charlie 85 August 10, 2009

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.

cookiedog April 21, 2007

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.

I'mPat September 03, 2012