WHITE LEGS RECIPES

Name: Chicken Legs in White Wine Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 4 chicken legs with thigh, attached about 2 3/4 lb; 2 tablespoons olive oil; 1/2 lb small mushroom, cleaned; 8 small white onions, peeled; 2 tablespoons garlic, chopped; 2 tablespoons flour; 1 1/2 cups dry white wine; 1 1/2 cups chicken broth; 1 bay leaf; 2 sprigs fresh thyme; 2 tablespoons fresh parsley, chopped; 2 tablespoons butter

CHICKEN LEGS IN WHITE WINE SAUCE RECIPE - FOOD.COM

Chicken Legs in White Wine Sauce Recipe - Food.com image

Make and share this Chicken Legs in White Wine Sauce recipe from Food.com.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 chicken legs with thigh, attached about 2 3/4 lb
2 tablespoons olive oil
1/2 lb small mushroom, cleaned
8 small white onions, peeled
2 tablespoons garlic, chopped
2 tablespoons flour
1 1/2 cups dry white wine
1 1/2 cups chicken broth
1 bay leaf
2 sprigs fresh thyme
2 tablespoons fresh parsley, chopped
2 tablespoons butter

Steps:

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.
Turn the pieces and continue cooking, about 3 more minutes.
Pour off the fat, add the flour and blend well for about 3 minutes more.
Add the wine, broth, bay leaf, thyme and parsley.
bring to boil, cover and simmer for 15 minutes.
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.

Nutrition Facts : Calories 602.9, FatContent 33.8, SaturatedFatContent 10.5, CholesterolContent 153.9, SodiumContent 475.8, CarbohydrateContent 23.2, FiberContent 3.9, SugarContent 8.4, ProteinContent 35.8

CHICKEN LEGS IN WHITE WINE SAUCE RECIPE - NYT COOKING

Chicken Legs in White Wine Sauce Recipe - NYT Cooking image

Provided by Pierre Franey

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 chicken legs with thighs attached, about 2 3/4 pounds total
Salt and freshly ground white pepper to taste
2 tablespoons vegetable oil
1/2 pound small mushrooms, cleaned
16 white pearl onions, peeled, or 8 small white onions, peeled
2 teaspoons finely chopped garlic
2 tablespoons flour
1 1/2 cups dry white wine, Burgundy-style preferred
1 1/2 cups fresh chicken broth or canned
1 bay leaf
2 sprigs fresh thyme or 1 teaspoon dried
2 sprigs parsley stems
2 whole cloves
2 tablespoons butter
2 tablespoons chopped parsley

Steps:

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-high heat until lightly browned on one side, about 3 minutes. Turn the pieces and continue cooking, stirring, about 3 minutes more.
Pour off the fat, add the flour and blend well for about 3 minutes more. Add the wine, broth, bay leaf, thyme, parsley stems, cloves and salt and pepper. Bring to a boil, cover tightly, and simmer for 15 minutes.
Transfer the chicken, mushrooms and onions to a serving platter. Discard the bay leaf, the sprig of thyme and parsley stems. Check for seasoning and reduce the sauce if too thin. Stir in the butter and pour the sauce over the chicken. Sprinkle with parsley.

Nutrition Facts : @context http//schema.org, Calories 1013, UnsaturatedFatContent 43 grams, CarbohydrateContent 19 grams, FatContent 69 grams, FiberContent 2 grams, ProteinContent 62 grams, SaturatedFatContent 19 grams, SodiumContent 1541 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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CHICKEN LEGS IN WHITE WINE SAUCE RECIPE - NYT COOKING

From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Calories 1013 per serving

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

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