Chicken Legs In White Wine Sauce

10m
Prep Time
30m
Cook Time
40m
Ready In

Recipe: #13738

August 10, 2014



"Simple, pretty fast and delicious."

Original is 4 servings

Nutritional

  • Serving Size: 1 (802 g)
  • Calories 1312.8
  • Total Fat - 27.8 g
  • Saturated Fat - 10.7 g
  • Cholesterol - 763.7 mg
  • Sodium - 2204 mg
  • Total Carbohydrate - 193.9 g
  • Dietary Fiber - 4 g
  • Sugars - 97.2 g
  • Protein - 67.5 g
  • Calcium - 554.2 mg
  • Iron - 13.5 mg
  • Vitamin C - 15.5 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

Sprinkle the chicken legs with salt and pepper. Heat the oil in a skillet large enough to hold the legs in one layer. Add the pieces skin side down.Add the mushrooms, onions and garlic. Cook over medium heat until lightly browned on one side, about 3 minutes.

Step 2

Turn the pieces and continue cooking, about 3 more minutes.

Step 3

Pour off the fat, add the flour and blend well for about 3 minutes more.

Step 4

Add the wine, broth, bay leaf, thyme and parsley.Bring to boil, cover and simmer for 15 minutes.

Step 5

Transfer the chicken, mushrooms and onions to a serving platter.Discard the bay leaf and the spring of thyme.Check the seasoning and reduce the sauce, if to thin.Stir in the butter and pour the sauce over the chicken. Sprinkle with some more parsley.

Tips


  • Large skillet

2 Reviews

Luvcookn

I made this a day before serving, and glad that I did. It had time to sit and develop the wonderful flavours! I used dried thyme and chicken thighs as that is what I had on hand. We love chicken dishes with wine, and this is going into my favvy file. Thanks for sharing Pia! Made for Billboard Recipe Tag.

5.0

review by:
(21 Nov 2016)

Gerry

Quick, easy with great taste and eye appeal making for a great evening meal as well as special enough to serve company! Other than having to sub the small white onions (used chunks of sweet white as that is what I had on hand) I made as posted. No changes needed for this one!

5.0

review by:
(15 Feb 2016)

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