BRAISED CHICKEN LEGS WITH WILD MUSHROOMS
A good roasted chicken is a simple pleasure, but a braised chicken dish is always more interesting. Here, dried wild mushrooms, smoked bacon and red wine perfume the sauce to give these chicken legs depth and character, with a flavor nearly similar to a game bird. Using turkey broth makes this braise even more heady. For a quick, concentrated broth, simmer 2 pounds of meaty turkey wings with 6 cups water for about an hour. Finding a dried wild mushroom is not like hunting for its fresh counterpart in the forest. Most Italian delis and nearly all supermarkets sell little packets of dried wild mushrooms.
Provided by David Tanis
Categories dinner, poultry, main course
Time 2h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Rinse porcini with warm water (they are often sandy), then place in a small bowl, cover with hot water and soak until softened, about 15 minutes. In a separate bowl, soak the morels in hot water.
- Heat oven to 400 degrees. Place chicken legs on a baking sheet in one layer. Season generously on both sides with salt and pepper. Roast, uncovered, for about 20 minutes, or until nicely browned. Remove and set aside. Turn oven to 350 degrees.
- Meanwhile, make the sauce: Melt 2 tablespoons butter in a Dutch oven or heavy-bottomed pot over medium-high heat. Add onions and cook, stirring, until softened and beginning to color.
- Add bacon and tomato paste, stir to incorporate with onions, and cook for about 1 minute, then stir in garlic and cayenne. Sprinkle with flour and stir to coat. Add wine and cook for 1 minute, then whisk in turkey broth and bring to a simmer. The sauce will thicken slightly. Add bay leaf and thyme sprig. Drain porcini and morels and add to sauce.
- Submerge browned chicken legs in sauce and bring to a brisk simmer. Cover and transfer pot to oven. Bake for about 1 hour, until chicken is tender. Remove from oven and keep covered.
- While chicken bakes, make the potatoes: Put potatoes in a saucepan and cover with 1 inch of water. Add 1 teaspoon salt and bring to a boil over high heat. Reduce to a brisk simmer and cook until tender, about 15 minutes.
- Drain potatoes and let cool. Peel potatoes with a paring knife and return to saucepan. (Alternatively, potatoes may be peeled before cooking, or you may opt to leave skins on.) Add remaining 2 tablespoons butter and 1 cup water. Bring to a simmer over high heat to warm potatoes through, then set aside, covered.
- To serve, divide legs among 6 warm plates. Spoon sauce and mushrooms over each serving. Sprinkle parsley over potatoes and place a few potatoes on each plate. Transfer remaining potatoes and buttery juices to a serving dish. Serve remaining sauce in a gravy boat if desired.
Nutrition Facts : @context http, Calories 833, UnsaturatedFat 29 grams, Carbohydrate 40 grams, Fat 51 grams, Fiber 5 grams, Protein 46 grams, SaturatedFat 17 grams, Sodium 1653 milligrams, Sugar 7 grams, TransFat 0 grams
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Reham Hamada
[email protected]I've tried many braised chicken recipes, but this one is by far the best. The chicken is incredibly tender and juicy, and the mushrooms add a wonderful flavor. I will definitely be making this again.
Jamal Mir
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the results are always delicious. I highly recommend it!
Rajon Raj
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this recipe. The chicken was delicious and the mushrooms added a nice earthy flavor. I will definitely be making this again.
Ejimofor Favour
[email protected]This recipe is a winner! The chicken was fall-off-the-bone tender and the mushrooms were cooked to perfection. I will definitely be making this again.
Queen Zion
[email protected]I've made this recipe several times and it's always a hit. The chicken is always tender and flavorful and the mushrooms add a great depth of flavor. I highly recommend it!
Girma Tafesse
[email protected]This is one of my favorite chicken recipes. It's so easy to make and the results are always amazing. I highly recommend it!
Janzoo “M.abdullah” Skhan
[email protected]I love this recipe! The chicken is always tender and juicy and the mushrooms add a great umami flavor. I often serve this dish over mashed potatoes or rice.
Zelo Zelos
[email protected]This recipe is a keeper! The chicken was perfectly cooked and the mushrooms were sautéed to perfection. I will definitely be making this again.
Kay Kay
[email protected]I was a bit skeptical about using wild mushrooms in this recipe, but I'm so glad I did! They added a really unique and delicious flavor to the dish. Will definitely be making this again.
Mieta John
[email protected]This was my first time making braised chicken legs and they turned out amazing! The chicken was fall-apart tender and the sauce was incredible. I will definitely be making this again.
Pratima Basnet
[email protected]I've made this recipe a few times now and it's always a hit. The chicken is always tender and juicy and the mushrooms add a great depth of flavor. Highly recommend!
Chikh Khlifa
[email protected]This dish was absolutely delicious! The chicken was cooked perfectly and the mushrooms were sautéed to perfection. I will definitely be making this again.
shohid Islam
[email protected]I'm always looking for new ways to cook chicken and this recipe definitely delivered. The chicken was moist and flavorful, and the mushrooms were the perfect complement. Will definitely be making this again!
William Castellon
[email protected]This braised chicken legs recipe with wild mushrooms is a total game-changer! The chicken was fall-off-the-bone tender and the mushrooms added a rich, earthy flavor. I'll definitely be making this again.