Tuesday, March 13, 2012

Late Winter Comfort

Braised Chicken Leg with Creamy Polenta

I was all ready for Spring to start when a big late season storm blew into town this week.  It's one last chance for a rainy night comfort meal. The first idea that came to mind was doing chicken legs slowly braised in wine, tomatoes, garlic and fresh sage. Very easy to prep and it cooks unattended while you relax and watch the rain. The perfect side and a personal favorite of mine is creamy polenta. While it's slowly cooking, open up a bottle of a good red to sip in front of the fireplace.

Braised Chicken Legs
4 chicken legs
4 garlic cloves, sliced
1 onion, sliced thin
1 bunch fresh sage, rough chopped
3 roma tomatoes, diced
2 cup red or white wine
Dash olive oil
Kosher salt/fresh cracked pepper

1. In a deep, heavy oven-proof pot with lid, heat olive oil.
2. Season the chicken legs and place skin side down in pan to brown.
3. Turn chicken on all sides to evenly brown, add garlic, tomatoes, sage, & onions.
4. After vegetables have softened, add the wine with enough water to cover the chicken.
5. Put lid on and place in 325F oven for at least two hours.
6. Remove chicken legs and keep warm.
7. Bring liquid to a boil and cook till reduced and it becomes a slightly thickened sauce.
8. Check seasoning and adjust if necessary, spoon sauce over chicken.

Note: Great with pasta or polenta.

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