Braised Chicken Recipe

 
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Braised Chicken
How to make Braised Chicken Legs
  • Recipe By: NDTV Food
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Seared chicken legs braised in a flavorful red wine and vegetable sauce. Topped with some sauteed vegetables.

Ingredients of Braised Chicken

  • To sear the chicken:
  • 2 Tbsp olive oil
  • 1 tsp butter
  • Salt, to taste
  • 2 chicken legs
  • Pepper, to taste
  • For the braising sauce:
  • 1 cup onions, chopped
  • 1 cup leeks, sliced
  • 1/2 cup celery
  • 1 cup carrots, chopped
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1/4 cup bacon, chopped (Optional)
  • 3 Tbsp tomato puree
  • 1 1/2 cup red wine
  • 1 tsp thyme, chopped
  • 1 tsp rosemary, chopped
  • 1 liter stock (chicken / vegetable)
  • For the vegetables:
  • 1 Tbsp olive oil
  • 2 tbsp bacon, chopped (Optional)
  • 2 mushrooms, quartered
  • 4-5 shallots
  • 4-5 green beans, blanched
  • Thyme
  • Salt, a pinch
  • 1/2 Tbsp butter
  • 4-5 baby carrots, peeled

How to Make Braised Chicken

  • To sear the chicken:
  • 1.In a deep pan add olive oil and butter.
  • 2.Add the chicken legs. Sear from both sides.
  • 3.Season with a little salt and pepper.
  • 4.Remove from the pan and keep aside.
  • For the braising sauce:
  • 1.In the same pan add onions, leeks, celery and carrots. Saute for 3-4 minutes.
  • 2.Add garlic, bay leaf and bacon (optional). Saute.
  • 3.Add tomato puree. Saute.
  • 4.Add red wine, thyme, rosemary and the seared chicken legs. cover and cook for 3-4 minutes.
  • 5.Add the stock. cover and cook till most of the liquid has reduced.
  • For the vegetables:
  • 1.In a pan add olive oil.
  • 2.Add bacon. Saute. (Optional)
  • 3.Add mushrooms, shallots. Stir fry.
  • 4.Add green beans, thyme, salt, butter and baby carrots. Saute.
  • Plating up:
  • 1.In a deep dish place the chicken legs.
  • 2.Top it with the vegetables.
  • 3.Pour over a cup of the sauce the chicken was braised in.
  • 4.Garnish with some herbs.
  • 5.Serve.
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