Ragout of Chicken Legs Recipe π
Overview:
Prepare to be amazed by the luscious sauce that crowns this delightful dish. It’s a perfect match with creamy mashed potatoes, inviting you to soak up every drop of flavor. π€€
Recipe Information:
- Name: Ragout of Chicken Legs
- Category: Chicken
- Keywords: Poultry, Meat, Very Low Carbs, Kid Friendly, < 60 Mins
- Servings: 4
- Cook Time: 20 minutes
- Prep Time: 15 minutes
- Total Time: 35 minutes
- Rating: βοΈβοΈβοΈβοΈβοΈ (4.5)
- Calories per Serving: 504.4
- Fat Content: 32.7g
- Saturated Fat Content: 11.7g
- Cholesterol Content: 162.4mg
- Sodium Content: 239.8mg
- Carbohydrate Content: 6.9g
- Fiber Content: 0.1g
- Sugar Content: 0.9g
- Protein Content: 31.8g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 | Chicken legs |
| 1 | Olive oil |
| 3 | Butter |
| 2 | Dry red wine |
| 1/2 | Garlic clove, minced |
| 1 | Shallot, finely chopped |
| 1 | Bay leaf |
| 1 | Madeira wine |
| To taste | Salt and pepper |
| – | All-purpose flour |
| 2 cups | Chicken stock |
Instructions:
-
Preparation:
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-
-
Searing the Chicken:
- In a large skillet, heat olive oil over medium-high heat. Add butter and let it melt.
- Once the butter is sizzling, carefully place the chicken legs into the skillet.
- Sear the chicken legs until they develop a beautiful golden-brown color. This should take a few minutes per side.
- Remove the seared chicken legs from the skillet and set them aside.
-
Creating the Sauce:
- Sprinkle the flour into the same skillet, where the chicken was seared. Stir continuously for about 4 minutes to cook off the raw taste of the flour.
- Pour in the dry red wine and chicken stock, stirring to combine.
- Add the minced garlic, finely chopped shallot, bay leaf, and a dash of salt and pepper for seasoning.
- Now, pour in the tantalizing Madeira wine to elevate the flavors to the next level.
- Allow the sauce to come to a gentle boil.
-
Simmering to Perfection:
- Return the seared chicken legs to the skillet, placing them skin side down in the sauce.
- Cover the skillet with a lid and let the mixture simmer gently for approximately 15 minutes. This allows the chicken to cook through and absorb all the flavorful juices.
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Finishing Touches:
- Once the chicken is tender and cooked, transfer the legs to a serving platter and cover with foil to keep warm.
- Increase the heat under the skillet to bring the sauce to a vigorous boil.
- Let the sauce bubble away until it reduces by half, becoming thick and luxurious.
- Don’t forget to remove the bay leafβit has imparted all its aromatic goodness into the sauce.
- Spoon this rich and flavorful sauce generously over the chicken legs, ensuring each piece is coated in deliciousness.
-
Serving:
- It’s time to enjoy! π
- Serve the Ragout of Chicken Legs immediately, alongside creamy mashed potatoes or crusty bread to soak up every bit of that incredible sauce.
Tips:
- For a richer sauce, you can add a touch more Madeira wine or chicken stock as desired.
- Feel free to customize the seasoning with your favorite herbs and spices.
- This dish pairs wonderfully with a side of steamed vegetables or a fresh green salad.
Final Thoughts:
Prepare to be wowed by the incredible flavors of this Ragout of Chicken Legs. Each bite is a symphony of tender chicken, rich sauce, and aromatic herbs. Whether it’s a cozy family dinner or a special gathering, this dish is sure to impress. So grab your skillet and get ready to create a culinary masterpiece! πβ¨
