Ragout of Chicken Legs
Cozy up with the rich and rustic flavors of this Ragout of Chicken Legs, a hearty one-pot dish perfect for family dinners or casual entertaining. Tender, golden-browned chicken legs are slow-simmered in a vibrant sauce of dry white wine, chicken stock, and tomato paste, flavored with aromatic herbs like thyme and bay leaf. A medley of diced carrots, celery, onions, halved potatoes, and earthy mushrooms makes this dish as wholesome as it is comforting. With its easy-to-follow preparation and robust, savory flavors, this chicken ragout is ideal for those seeking a satisfying and deeply flavorful meal. Serve it with crusty bread or over rice to soak up every last drop of the velvety sauce. Suitable for weeknights or special occasions, this dish showcases the perfect blend of effortless elegance and rustic charm.
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Recipe Information
Ingredients
- 4 pieces chicken legs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large (finely chopped) yellow onion
- 2 medium (peeled and diced) carrots
- 2 (diced) celery stalks
- 3 (minced) garlic cloves
- 2 tablespoons all-purpose flour
- 1 cup dry white wine
- 2 cups chicken stock
- 2 tablespoons tomato paste
- 1 piece bay leaf
- 4 sprigs fresh thyme
- 8 (halved) small potatoes
- 1 cup (sliced) mushrooms
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped) fresh parsley
Instructions
Pat the chicken legs dry with paper towels and season them generously with salt and black pepper on both sides.
In a large, deep skillet or Dutch oven, heat the olive oil and butter over medium heat until melted and shimmering.
Add the chicken legs to the pan skin-side down and brown them for 4-5 minutes on each side until golden. Remove the chicken legs and set them aside.
In the same pan, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic to the pan and cook for 1 minute, stirring constantly, until fragrant.
Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the white wine, scraping any browned bits off the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced.
Stir in the chicken stock, tomato paste, bay leaf, and fresh thyme. Mix well to create a cohesive sauce.
Return the chicken legs to the pan, nestling them in the sauce. Add the halved potatoes and sliced mushrooms around the chicken.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pan with a lid and let it cook for 35-40 minutes, or until the chicken is tender and fully cooked (internal temperature reaches 165°F or 74°C).
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaf and thyme sprigs before serving. Garnish with freshly chopped parsley for a pop of color and added flavor.
Serve the ragout hot with crusty bread or over rice for a satisfying meal.
Nutrition Facts
Calories |
3040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3866 mg | 168% | |
| Total Carbohydrate | 306.1 g | 111% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 43.0 g | ||
| Protein | 148.3 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 572 mg | 44% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 9919 mg | 211% | |
*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.
