Braised Chicken Legs
Experience the ultimate comfort food with this Braised Chicken Legs recipe, where tender chicken is slow-cooked to perfection in a flavorful medley of white wine, chicken broth, and aromatic herbs. Golden-seared chicken legs are nestled in a rich base of sautéed onions, garlic, carrots, and celery, then gently braised in the oven to absorb every ounce of savory goodness. Perfect for cozy family dinners or an impressive meal for guests, this dish combines hearty ingredients with a simple, time-honored cooking technique. Serve it with crusty bread or creamy mashed potatoes to soak up the luscious sauce—comfort food at its finest! Keywords: braised chicken legs, one-pot meal, chicken dinner, comfort food, white wine braised chicken.
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Recipe Information
Ingredients
- 4 pieces chicken legs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large, sliced onion
- 4 minced garlic cloves
- 2 sliced carrots
- 2 sliced celery stalks
- 1 teaspoon, dried thyme
- 1 bay leaf
- 2 cups chicken broth
- 0.5 cup white wine
Instructions
Season the chicken legs with salt and black pepper on both sides.
In a large ovenproof skillet or Dutch oven, heat olive oil over medium-high heat.
Add the chicken legs, skin side down, and sear for 5-7 minutes until golden brown. Flip and sear for another 5 minutes on the other side. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the sliced onion, cooking for about 3 minutes until translucent.
Add the minced garlic, sliced carrots, and sliced celery to the skillet, stirring occasionally, and cook for about 5 minutes until the vegetables begin to soften.
Stir in the thyme and add the bay leaf, then pour in the white wine. Scrape the bottom of the skillet to release any browned bits.
Let the wine simmer for 2-3 minutes until slightly reduced, then return the chicken legs to the skillet.
Add the chicken broth to the skillet, ensuring the chicken legs are partially submerged in the liquid.
Bring the mixture to a gentle simmer, then cover the skillet and transfer it to a preheated oven at 350°F (175°C).
Bake in the oven for 60-70 minutes or until the chicken is tender and cooked through, basting occasionally with the pan juices.
Remove the bay leaf before serving. Serve the braised chicken legs hot with the vegetables and sauce.
Nutrition Facts
Calories |
1405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 4313 mg | 188% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 20.7 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3055 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
