Braised chicken legs falling off the bone in a reduced wine and mushroom sauce. Similar to chicken marsala but with Sauvignon Blanc and dark meat chicken. I like to use the whole chicken leg but you could also use just thighs or legs. Chicken breasts could be used but they would not be as juicy.
While the chicken leg is cooked at 165, the tendons start to break down at 190 and the chicken will be juicy.
To keep the skin nice and crispy serve the sauce on the side. I like to serve this with rice topped with extra mushroom sauce.
Braised Chicken Legs and Mushrooms
Description
Juicy and crispy skinned chicken legs braised in a mushroom wine sauce.
Ingredients
Instructions
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Sear the chicken
Add the flour to a large plate and mix in the salt. Pat the chicken dry, season with salt and pepper, and dredge in the flour. Add a tablespoon of oil to a sauté pan on medium-high heat and place the chicken skin side down. Cook for 4 minutes, or until the skin is golden brown, and flip the chicken. Cook for another 4 minutes and remove to a plate.
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Sauté mushrooms
Rinse and clean the mushrooms and cut into slices. Add to the sauté and season with salt and pepper. Cook on medium-high for 10 minutes or until the mushrooms are golden brown.
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Braise the Chicken
Add the wine and chicken stock and bring to a simmer. Place the chicken and any accumulated drippings back into the pan. Place in a preheated oven at 425 for 45 minutes. The chicken is done when it reaches 195.
If you want a thicker sauce remove the chicken and place the mushroom mixture back on the stove. Combine 3 tbsp of flour and 1/4 cup water to create a slurry. Add to the mushroom sauce and bring to a boil.