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CATEGORY CUISINE TAG YIELD
Meats California Gma3 1 servings

INGREDIENTS

4 lg Chicken legs with thighs attached; skinned
4 Fresh thyme sprigs or 1 tablespoon dried; crumbled
4 Cloves garlic; peeled and crushed
1 1/2 c Cabernet Sauvignon or other dry red wine
2 sl Bacon; halved lengthwise
; and cut crosswise
; into 1/4-inch-wide
; pieces
1/2 oz Unsalted butter
16 Pearl onions; peeled
2 md Carrots; peeled and thinly
; sliced
1 tb All-purpose flour
1 c Unsalted chicken stock
1 tb Tomato paste
16 Medium-large button mushrooms; ends trimmed (10 to
; 12 ounce total)
Salt and freshly ground black pepper to
; taste

INSTRUCTIONS

MARINADE
For the marinade, place the chicken legs in a single layer in a large,
nonmetallic dish. Add the thyme, garlic, and wine. Cover and
refrigerate overnight, turning the chicken several times with tongs.
To cook, preheat the oven to 300 degrees. Melt the butter in a heavy,
large pot over medium heat and cook the bacon until brown, stirring
occasionally.
Add the onions and carrots and cook until golden. Add the flour and
stir for 3 minutes over medium-low heat. Pour in the chicken stock
with the tomato paste and stir, scraping up any browned bits on the
bottom of the pan. Add the marinade and bring to a boil. Add the
chicken legs, cover, and transfer to the oven. Cook for 30 minutes,
turning the chicken and stirring halfway. (This can be prepared
several hours ahead and set aside at cool room temperature.)
To serve, remove the chicken from the pot using tongs. Add the
mushrooms to the cooking liquid and boil until the sauce is thickened
and reduced by about half to approximately 1 1/4 cup, for about 20
minutes. Discard the herb sprigs. Season with salt and pepper. Remove
the vegetables with a slotted spoon and arrange on 4 plates. Turn the
legs in the sauce, heating gently if cold, and place in the center of
plates. Spoon the remaining sauce over the legs. Serve immediately.
Serves 4.
Recipe from Michel Richard's Home Cooking With a French Accent by
Michel Richard with Judy Zeidler and Jan Weimer (William Morrow and
Company, Incup, copyright 1993 by Michel Richard and Judy Zeidler).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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