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chicken kosher salt extra-virgin olive oil flour bacon onion bay leaves white wine assorted root vegetables thyme chicken stock
Viewed: 137 - Published at: 5 years agoIngredients
- 6 large whole chicken legs (thighs and drumsticks; about 2 1/4 pounds)
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil, more as needed
- 1/3 cup all-purpose flour
- 3 thick slices bacon or pancetta, cut into 1/4-inch-wide strips
- 1 large onion, peeled and cut into 1 1/2-inch chunks
- 2 bay leaves
- 1 (750 ml) bottle dry aromatic white wine (such as a German or Alsatian Riesling)
- 4 pounds assorted root vegetables, such as fingerling potatoes, peeled carrots, turnips, and rutabagas, cut into 1 1/2-inch chunks
- 3 large sprigs fresh thyme
- 4 cups chicken stock (or low-sodium broth)
Method
- Place the chicken legs on a large plate or baking sheet and season with 2 teaspoons salt and 1/2 teaspoon pepper.
- Refrigerate uncovered overnight.
- The next day, position a rack in the center of the oven and heat to 300F.
- Remove the chicken from the refrigerator, rinse well, pat dry, and let come to room temperature while the oven heats.
- In a large Dutch oven (or similar ovenproof pot), heat the olive oil over medium heat.
- Dredge the chicken legs in the flour, shaking off the excess.
- Working in batches as necessary, arrange the legs in a roomy single layer in the pot, skin side down.
- Cook, turning occasionally, until deep golden brown all over, about 15 minutes per batch.
- Transfer to a plate and repeat with the remaining chicken, adding a tablespoon or more olive oil if the pan seems too dry.
- Set aside the chicken legs and remove all but 1 tablespoon of the fat from the pot.
- Add the bacon and cook, stirring and scraping the pan frequently, until the bacon is browned and crispy, about 5 minutes.
- Add the onion, bay leaves, 2 teaspoons salt, and 1/4 teaspoon black pepper and cook, stirring, until the onions just start to brown on the edges, about 5 minutes.
- Add the wine and cook, stirring occasionally, until the wine has reduced by half and has thickened, about 5 minutes.
- Add the root vegetables and thyme and continue to cook, stirring, until the vegetables barely start to soften, 5 minutes longer.
- Add the chicken legs and chicken stock.
- There should be enough liquid to just barely cover the chicken legs; add a little water if necessary.
- Increase the heat to medium-high and bring the liquid to a bare simmer.
- Cover the pot and transfer to the oven.
- Bake until the chicken is cooked through and tender (if you pierce the thigh with a paring knife, you should feel no resistance), about 1 1/4 hours.
- Taste the sauce and season with more salt as needed.
- Let rest for 30 minutes before serving.
