BRAISED CHICKEN LEGS WITH WILD MUSHROOMS
A good roasted chicken is a simple pleasure, but a braised chicken dish is always more interesting. Here, dried wild mushrooms, smoked bacon and red wine perfume the sauce to give these chicken legs depth and character, with a flavor nearly similar to a game bird. Using turkey broth makes this braise even more heady. For a quick, concentrated broth, simmer 2 pounds of meaty turkey wings with 6 cups water for about an hour. Finding a dried wild mushroom is not like hunting for its fresh counterpart in the forest. Most Italian delis and nearly all supermarkets sell little packets of dried wild mushrooms.
Provided by David Tanis
Categories dinner, poultry, main course
Time 2h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Rinse porcini with warm water (they are often sandy), then place in a small bowl, cover with hot water and soak until softened, about 15 minutes. In a separate bowl, soak the morels in hot water.
- Heat oven to 400 degrees. Place chicken legs on a baking sheet in one layer. Season generously on both sides with salt and pepper. Roast, uncovered, for about 20 minutes, or until nicely browned. Remove and set aside. Turn oven to 350 degrees.
- Meanwhile, make the sauce: Melt 2 tablespoons butter in a Dutch oven or heavy-bottomed pot over medium-high heat. Add onions and cook, stirring, until softened and beginning to color.
- Add bacon and tomato paste, stir to incorporate with onions, and cook for about 1 minute, then stir in garlic and cayenne. Sprinkle with flour and stir to coat. Add wine and cook for 1 minute, then whisk in turkey broth and bring to a simmer. The sauce will thicken slightly. Add bay leaf and thyme sprig. Drain porcini and morels and add to sauce.
- Submerge browned chicken legs in sauce and bring to a brisk simmer. Cover and transfer pot to oven. Bake for about 1 hour, until chicken is tender. Remove from oven and keep covered.
- While chicken bakes, make the potatoes: Put potatoes in a saucepan and cover with 1 inch of water. Add 1 teaspoon salt and bring to a boil over high heat. Reduce to a brisk simmer and cook until tender, about 15 minutes.
- Drain potatoes and let cool. Peel potatoes with a paring knife and return to saucepan. (Alternatively, potatoes may be peeled before cooking, or you may opt to leave skins on.) Add remaining 2 tablespoons butter and 1 cup water. Bring to a simmer over high heat to warm potatoes through, then set aside, covered.
- To serve, divide legs among 6 warm plates. Spoon sauce and mushrooms over each serving. Sprinkle parsley over potatoes and place a few potatoes on each plate. Transfer remaining potatoes and buttery juices to a serving dish. Serve remaining sauce in a gravy boat if desired.
Nutrition Facts : @context http, Calories 833, UnsaturatedFat 29 grams, Carbohydrate 40 grams, Fat 51 grams, Fiber 5 grams, Protein 46 grams, SaturatedFat 17 grams, Sodium 1653 milligrams, Sugar 7 grams, TransFat 0 grams
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mdnayim khan
[email protected]This is one of my favorite recipes! The chicken is always so tender and juicy, and the sauce is amazing.
Michael H
[email protected]I made this dish for my family and they loved it! It's a great recipe for a quick and easy weeknight meal.
Afroza Jannat Joly
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
John Odiase
[email protected]I would recommend serving this dish with a side of rice or mashed potatoes.
Faro
[email protected]I love this recipe! It's so easy to make and it's always delicious.
Razia K b
[email protected]I found that the chicken was a little dry. I think I would add more liquid to the pot next time.
Omowumi Oladipo
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Evans Manso
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this dish. The chicken was so tender and flavorful.
Md Jhanger
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Michelle Banton
[email protected]I would recommend using a different type of mushroom, such as cremini or shiitake.
Moaaz Mohamed
[email protected]The sauce was a little bland for my taste, but overall the dish was still very good.
Sayeda Ashraf
[email protected]I made this for a dinner party and it was a huge hit! Everyone loved it.
JakeThe Gamer19
[email protected]I followed the recipe exactly and the dish turned out perfectly.
Chelly botti
[email protected]This dish was absolutely delicious! The chicken was fall-off-the-bone tender and the mushrooms were earthy and flavorful. I will definitely be making this again.