Oven-Braised Rosemary Chicken Legs
These great-tasting braised chicken legs are flavored with rosemary and a well-seasoned wine sauce. Use whole chicken legs or thighs in the recipe.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 3tablespoons extra virgin olive oil
- ½cup red onion (chopped)
- 4cloves garlic (minced)
- 4chicken legs (skin on)
- ½cup all-purpose flour
- Salt to taste
- Black pepper to taste
- 1cup dry white wine
- 2tablespoons tomato paste
- 1bay leaf
- 1 ½cups chicken broth (low-sodium)
- 4to 6 sprigs rosemary
Instructions
Step 1
In a large deep oven-safe sauté pan, Dutch oven , or saucepan, heat the olive oil over medium heat. Add the onion and cook for about 3 minutes, stirring occasionally.Step 2
Add the garlic and cook for about 2 minutes longer, stirring occasionally. With a slotted spoon, remove the onion and garlic to a plate and set aside.Step 3
Position a rack in the center of the oven and heat to 325 F.Step 4
Lightly sprinkle the chicken pieces with salt and pepper, then dredge in the flour to coat. Brown the chicken for about 5 minutes on each side. Add the onion and garlic back to the pan.Step 5
Whisk the wine and tomato paste together; pour into the pan and add the bay leaf. Boil for about 1 1/2 to 2 minutes, until the liquid is reduced by about half. Add the chicken broth and rosemary sprigs.Step 6
Cover and braise in the oven for 1 hour, or until the chicken is tender. The thickest part of the chicken, not touching bone, should register at least 165 F on a food thermometer .