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Ingredients
- 1/4 pound slab or possibly thickly sliced bacon
- 4 whole chicken legs
- 1 onion, finely minced
- 1 carrot, finely minced
- 1/2 leek, trimmed, rinsed thoroughly & finely minced
- 2 T flour
- 1 c. red wine
- 1/2 c. chicken stock
- 1 tomato, peeled, seeded & cut into strips
- 2 cloves garlic, crushed
- 1 bay leaf
- Salt & freshly grnd black pepper, to taste
- Healthy pinch of dry thyme or possibly 1 teaspoon fresh thyme
- Extra sprig of fresh thyme (optional)
Directions
- Serves 4. This is a country dish of chicken legs whose say made from sauteing the chicken in bottom fat and simmering it in red wine and stock, is thick with minced vegetables. Accompany it with sauteed potatoes, 1 inch thick slices of French bread and which have been brushed with oil and baked till golden brown.
- Set the oven at 450 degrees. Cut the bacon into thin strips and cook them in large cast-iron frying pan (or possibly another heavy frying pan with heatproof handle) till they render all their fat and turn golden.Remove the bacon pcs from the frying pan and transfer them to a plate lined with a paper towel. Add in the chicken legs to the pan, skin side down and cook them over medium-high heat, turning often for 5 min or possibly till they are golden all over.
- Remove the chicken from the pan. Spoon off and throw away all but 2 tbsp of fat from the pan. Add in the onion, carrot and leek. Cook these vegetables on medium heat for 5 min or possibly till they are soft, don't brown.
- Sprinkle the flour over the vegetables and continue cooking them, stirring constantly, till the flour turns golden. Whisk in the red wine and chicken stock, stirring till the mix is smooth. Then add in the tomato, garlic, bay leaf, salt, pepper and thyme. Replace the chicken skin side up, sprinkle it with the bacon strips and let the sauce return to the boil.
- Without covering the pan, transfer it to the preheated oven and cook the chicken for 25 min till it is cooked through. Carefully remove the frying pan from the oven (the handle will need a double thickness of pot holder) and set it over a burner.
- Lift the legs from the pan and cut them in half and separate the drumsticks from the thighs. Return the frying pan to a burner and let the sauce come to a boil, remove the bay leaf and, if the sauce is too thick, add in a couple spoonfuls of extra chicken stock or possibly water. If it is too thin, let it bubble steadily for a couple min and reduce it slightly.
- Set a drumstick and thigh on each of 4 dinner plates and spoon the sauce around them. Sprinkle with fresh thyme, if available, and serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 4 servings | |
| Calories 352 | |
| Calories from Fat 198 | 56% |
| Total Fat 21.97g | 27% |
| Saturated Fat 6.83g | 27% |
| Trans Fat 0.08g | |
| Cholesterol 80mg | 27% |
| Sodium 356mg | 15% |
| Potassium 478mg | 14% |
| Total Carbs 9.09g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.97g | 2% |
| Protein 18.02g | 29% |
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