Ragout Of Chicken Legs

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 even-sized chicken legs with thigh
• 1 tablespoon olive oil
• 3 tablespoons butter
• 2 tablespoons flour
• 1/2 cup chicken stock
• 1 cup dry red wine
• 1 clove garlic, crushed
• 1 shallot, finely chopped
• 1 bay leaf
• salt & freshly ground black pepper
• 2 tablespoons madeira wine

Recipe

• 1 let the chicken legs sit at room temperature for 20 minutes.
• 2 heat the oil in a large skillet and add the butter.
• 3 when the butter melts, brown the chicken legs a few at a time over a medium-high heat until they are all browned.
• 4 remove them from the pan and sprinkle in the flour.
• 5 cook, stirring, for 4 minutes, then pour in the chicken stock, wine, garlic, shallot, bay leaf, salt, pepper and madeira.
• 6 bring the liquids to a boil, then replace the chicken legs skin side down and cover the pan.
• 7 let the liquids return to the boil, then lower the heat and let the chicken simmer gently for 15 minutes or until the legs are cooked through.
• 8 transfer the chicken legs to a platter and cover with foil; keep warm.
• 9 let the sauce return to a rolling boil and let it bubble vigorously until it is reduced by half.
• 10 remove the bay leaf and spoon the sauce over the chicken legs.
• 11 serve at once.