Prep 10 mins
Cook 30 mins
Simple, pretty fast and delicious.
- 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
- 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.
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 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.