| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | Gma3 | 1 | Servings |
INGREDIENTS
| 4 | 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 | Bacon, halved lengthwise | |
| and cut crosswise | ||
| into 1/4-inch-wide | ||
| pieces | ||
| 1/2 | oz | Unsalted butter |
| 16 | Pearl onions, peeled | |
| 2 | Carrots, peeled and thinly | |
| sliced | ||
| 1 | T | All-purpose flour |
| 1 | c | Unsalted chicken stock |
| 1 | T | Tomato paste |
| 16 | Medium-large button | |
| mushrooms ends trimmed | ||
| 10 | ||
| to | ||
| 12 ounce total | ||
| Salt and freshly ground | ||
| black pepper to | ||
| taste |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 754
Calories From Fat: 119
Total Fat: 13.7g
Cholesterol: 30.5mg
Sodium: 1571.4mg
Potassium: 2233.9mg
Carbohydrates: 155.7g
Fiber: 16.8g
Sugar: 78.7g
Protein: 12.7g