INGREDIENTS:
- 4 whole chicken legs
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 6 cloves garlic, chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup white wine
- 3 fresh thyme sprigs
- 2 bay leaves
- 2 red bell peppers, seeded and sliced
- 1 15-oz can diced tomatoes
- 2 tbsps balsamic vinegar
- 1 15-oz can crushed tomatoes
- 4 cups chicken stock
INSTRUCTIONS:
- Season the chicken legs on all sides generously with salt and pepper.In a heavy pan or dutch oven, heat 2 olive oil over medium-high heat. Brown the chicken on all sides, about 3-4 minutes per side. Set aside on a plate. Drain the fat from the pot, leaving about 2 tablespoons of oil. Lower the heat to medium-low.
- Add the onion and garlic and saute until transparent. Add the carrots and celery, and cook for about two minutes, and season with a pinch of salt. Carefully pour in the wine, increase the heat to medium-high, and bring to a boil, using a wooden spoon to stir and scrape any
- bits that have stuck to the pot. Let it cook until about half of the wine has evaporated.
- Add the thyme, bay leaves, bell peppers, tomatoes and chicken stock. Bring to a boil, then lower heat to a simmer. Cook for about 40 minutes, or until the chicken is tender. Skim any fat from the top of the broth; ideally, begin this process the day before, bring to room temperature, store in the refrigerator, and the following day, you can more easily remove any fat. Reheat or continue to cook, removing the bay leaves and thyme stems. Stir in the balsamic vinegar. Season to taste with salt and pepper.
Source: Muir Glen
Share It To Your Friends!
Loading...
