Wine Braised Chicken Legs with Rosemary, Bacon, and Garlic
This is #SundaySupper worthy.
by Erin Henderson
This recipe appears elegant – and therefore daunting. (I mean, we use the word braise here.) Don’t let it intimidate you: really, all we’re doing is taking humble ingredients and with a little slight-of-culinary-hand and a few fancy words, we’re turning them into showstoppers.
You may also like: Perfect Roast Chicken
I purchased chicken legs at my local butcher. It came to $8.97 for two meaty legs, maybe a pound or pound and a half each, enough for four people, from chickens that were humanely raised (well, until, you know…) With groceries currently priced somewhere in the stratosphere, I thought this was a terrific deal.
Before you ask: yes, you can use chicken breasts. But the 90’s called and wants its skinless, boneless back. If using breasts, please, please use the skin-on, bone-in, both for flavour and for joy. You will have to adjust the cooking time, but a digital thermometer will help if you’re nervous about when it’s done.
Wine Braised Chicken Thighs with Bacon, Rosemary, and Garlic
I love this budget-friendly recipe its blend of style and comfort. It's not really make ahead, per se, but you can start the searing about 30 minute before guests arrive, and then throw it in the oven to braise while having pre-dinner drinks.
Makes: 4 legs
Chef level: moderate
Ingredients:
- 150 g bacon, cubed
- 4 bone-in, skin-on chicken legs (about a pound each)
- Salt and pepper
- 1 cup dry white wine, such as Sauvignon Blanc
- 4 whole cloves garlic, peeled
- 1 large sprig fresh rosemary, left whole
- 1 ½ cups chicken stock, or as needed
- Zest of one lemon
How to Make It:
- Pre heat the oven to 425°F
- In a deep pan set over medium heat, cook the bacon until well cooked, but not crispy, and fat has rendered.
- Remove bacon from the pan, leaving about 2 Tbsp of the fat, and set bacon aside on paper towels (if you have left over fat reserve it in the fridge for another use).
- Salt and pepper the chicken legs, and place skin-side down in the hot fat leaving to crisp, about 12 minutes. (Do not get impatient and try to lift the legs early – you will rip the skin and leave it stuck to the pan.)
- To test if it’s ready to release, gently try to lift. If it doesn’t release leave it for another few minutes until it easily lifts from the pan.
- Flip when ready, pouring in the wine and scraping up any bits from the bottom.
- Add in the whole garlic cloves and rosemary and pour in the chicken stock, leaving the skin above the liquid line.
- Place in the oven and cook for about 40 minutes until cooked through and tender.
- Remove from the oven, place chicken on a plate to rest, and place the pan on medium heat to reduce the braising liquid until just slightly thickened, about 2-5 minutes.
- Remove rosemary sprigs; stir lemon zest and cooked bacon into the hot gravy, and test for seasoning, adjusting as necessary.
- Pour the sauce over the chicken and serve with crispy potatoes and wilted greens.
Tips for success:
- After searing the chicken, skin side down, drain off all but about 1 Tbsp of fat from the pan. You will be using the braising liquid to make the gravy and and too much fat will make it greasy.
- Keep the skin above the liquid level. I don't know the size of your pan, so the broth and wine may come to a different level on the chicken. You want the liquid to only come about half way up the legs, not covering the chicken otherwise that lovely crisp skin will get soggy.
Wine Pairing:
I like a classic Chardonnay with this recipe. The richness of the leg meat and creamy gravy, along with the salty bacon work beautifully with a full bodied Chardonnay with moderate oak.