Ragout of Chicken Legs

Total Time
35mins
Prep 15 mins
Cook 20 mins

You will not believe the sauce that results from this dish. Mashed potatoes are a must so you can puddle on the sauce and let it soak in.

Ingredients Nutrition

Directions

  1. Let the chicken legs sit at room temperature for 20 minutes.
  2. Heat the oil in a large skillet and add the butter.
  3. When the butter melts, brown the chicken legs a few at a time over a medium-high heat until they are all browned.
  4. Remove them from the pan and sprinkle in the flour.
  5. Cook, stirring, for 4 minutes, then pour in the chicken stock, wine, garlic, shallot, bay leaf, salt, pepper and Madeira.
  6. Bring the liquids to a boil, then replace the chicken legs skin side down and cover the pan.
  7. Let the liquids return to the boil, then lower the heat and let the chicken simmer gently for 15 minutes or until the legs are cooked through.
  8. Transfer the chicken legs to a platter and cover with foil; keep warm.
  9. Let the sauce return to a rolling boil and let it bubble vigorously until it is reduced by half.
  10. Remove the bay leaf and spoon the sauce over the chicken legs.
  11. Serve at once.

Reviews

(7)
Most Helpful

The only thing I did different was used drumsticks only...they were so tasty and fairly easy to make! The sauce tastes like something you get at a fine restaurant. Will definitely make this one again. Thank you!

Grace Lynn April 13, 2004

Wow, Silky, that sauce is to die for! Really one of the best chicken dishes I have ever made. Thanks ever so.

Clifford Boren November 21, 2003

was very easy but a bit on the bland side for my taste.

LizzieRose October 16, 2008

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