Braised chicken recipe

Bryn Williams
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Chicken legs lend themselves to so much more than the barbecue. They roast and braise beautifully, and the meat stays nicely firm. They are affordable, too. I like to serve this dish with a pile of mashed potato and celeriac.

Ingredients

4 Large chicken leg portions, cut in half with the thigh and drumstick separate
1 pinch Salt and pepper
3 tbsp Vegetable oil, plus extra for seasoning
16 Baby onions, peeled
50 g Smoked bacon,cubed, or lardons
100 g Small button mushrooms
2 Sprigs of thyme
250 ml Red wine
750 ml Chicken Stock

Details

Cuisine: British
Recipe Type: Main
Difficulty: Medium
Preparation Time: 15 mins
Cooking Time: 60 mins
Serves: 4

Step-by-step

Preheat the oven to 160ºC/325ºF/gas mark 3.
Season the chicken pieces with salt and pepper. Heat a heavy flameproof casserole over a medium heat. Pour in the vegetable oil and, once it is hot, seal the chicken pieces by turning them over once or twice in the casserole, until golden brown all over. Remove from the casserole and set aside.
Reduce the heat, add the baby onions and cook, stirring gently, for 4-6 minutes, until they start to colour. Add the bacon, mushrooms and thyme, and cook for a further 5 minutes. Add the red wine, allow it to bubble, and reduce the liquid by half.
Reintroduce the chicken to the dish and pour over some of the chicken stock to cover three-quarters of the way up - some of the skin should stay clear of the liquid to brown. Place in the oven for 40 minutes, or until the chicken is cooked through. Test the pieces with a skewer - the juices will run clear when the chicken is cooked.
If the sauce seems a little thin, remove the chicken and set it aside. Bring the sauce to the boil and let it reduce until it has a thicker consistency. Then pop the chicken back in the sauce to keep warm.
To serve, place each drumstick and thigh piece on a plate and surround with the sauce.