BRAISING CHICKEN LEGS RECIPES

HEARTY BRAISED CHICKEN LEGS RECIPE - DAISY MARTINEZ | FOOD ...

Hearty Braised Chicken Legs Recipe - Daisy Martinez | Food ... image

Pureeing garlic, onion and cilantro, then cooking them with white mushrooms in chicken fat, gives this tomato-based sauce an incredible depth of flavor. Quick Chicken Recipes

Provided by Daisy Martinez

Total Time 30 minutes

Yield 4

Number Of Ingredients 8

Ingredients

3 tablespoons vegetable oil
4 whole chicken legs, cut into thighs and drumsticks (2 pounds)
Kosher salt and freshly ground pepper
3/4 pound white mushrooms, quartered
3 garlic cloves
1 medium onion, quartered
1/2 cup cilantro leaves
1 cup tomato sauce

Steps:

In a very large skillet, heat the vegetable oil. Season the chicken with salt and pepper and add to the skillet, skin side down. Cook over high heat, turning once, until browned, about 8 minutes. Transfer the chicken to a plate and pour off all but 3 tablespoons of the fat. Add the mushrooms to the skillet and cook them over moderate heat, undisturbed, until they begin to brown on the bottom, about 2 minutes.
Meanwhile, in a food processor, puree the garlic cloves with the onion and cilantro leaves. Add the garlic and onion puree to the mushrooms and cook over moderate heat until very fragrant, about 1 minute. Stir in the tomato sauce. Return the chicken legs to the skillet and bring to a simmer. Cover and simmer the sauce until the chicken is cooked through, about 15 minutes. Season the braised chicken legs with salt and pepper, transfer them to plates and serve with the sauce.

VINEGAR-BRAISED CHICKEN LEGS RECIPE | BON APPÉTIT

Vinegar-Braised Chicken Legs Recipe | Bon Appétit image

We love homemade vinegar, but, yes, you can use supermarket stuff for this, and it will still be awesome.

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 chicken legs (thigh and drumstick, about 3 pounds total)
Kosher salt
1 tablespoon olive oil
8 dried shiitake mushrooms
4 medium shallots, peeled, halved lengthwise
2 3-inch cinnamon sticks
1 2-inch piece ginger, peeled, thinly sliced
1 red chile, sliced
8 garlic cloves, crushed
2 star anise pods
1 cup low-sodium chicken broth
1 cup red wine vinegar
? cup golden raisins
2 tablespoons soy sauce
1 tablespoon light brown sugar
Sliced chives (for serving)

Steps:

Season chicken with salt. Heat oil in a large Dutch oven or wide pot over medium-high. Cook chicken, skin side down, until skin is golden brown and very crisp, 10–12 minutes. Transfer chicken skin side up to a plate.
Add mushrooms, shallots, cinnamon, ginger, chile, garlic, and star anise to pot. Cook, stirring occasionally, until shallots and garlic are lightly browned, about 4 minutes. Add broth, vinegar, raisins, soy sauce, and brown sugar and stir to dissolve sugar. Nestle chicken legs skin side up back into pot. Bring to a simmer and cook, lowering heat as needed to maintain a gentle simmer, until chicken is very tender (knee joints should flex easily), 60–75 minutes.
Heat broiler. Transfer chicken to a foil-lined rimmed baking sheet. Increase heat to medium-high and reduce braising liquid until thick enough to lightly coat a spoon, about 5 minutes. Season with salt, if needed.
Broil chicken legs just until skin is crisp again, 30–60 seconds. Transfer chicken to a serving platter and spoon braising liquid around it, topping with shallots and aromatic spices. Serve topped with chives.

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