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Categories:Viewed: 38 - Published at: 8 years ago
Ingredients
- 3 tablespoons vegetable oil
- 4 whole chicken legs, cut into thighs and drumsticks (2 pounds)
- Kosher salt and freshly ground pepper
- 3/4 pound white mushrooms, quartered
- 3 garlic cloves
- 1 medium onion, quartered
- 1/2 cup cilantro leaves
- 1 cup tomato sauce
Method
- In a very large skillet, heat the vegetable oil.
- Season the chicken with salt and pepper and add to the skillet, skin side down.
- Cook over high heat, turning once, until browned, about 8 minutes.
- Transfer the chicken to a plate and pour off all but 3 tablespoons of the fat.
- Add the mushrooms to the skillet and cook them over moderate heat, undisturbed, until they begin to brown on the bottom, about 2 minutes.
- Meanwhile, in a food processor, puree the garlic cloves with the onion and cilantro leaves.
- Add the garlic and onion puree to the mushrooms and cook over moderate heat until very fragrant, about 1 minute.
- Stir in the tomato sauce.
- Return the chicken legs to the skillet and bring to a simmer.
- Cover and simmer the sauce until the chicken is cooked through, about 15 minutes.
- Season the braised chicken legs with salt and pepper, transfer them to plates and serve with the sauce.
