Name: Wine-Braised Chicken Legs with Root Veggies
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 0.3333333333333333 bardak all-purpose flour; 4 pound Assorted root vegetables; 2 çay kaşığı bay leaf; 1 ml Dry aromatic white wine (such as a German or Alsatian Riesling); 4 bardak duck or chicken stock or low-sodium chicken broth; 0.25 bardak extra-virgin olive oil; 3 çay kaşığı fresh thyme; kosher salt and freshly ground black pepper; 1 large onion; 6 Large whole chicken legs (thighs and drumsticks; about 2 1/4 pounds); 3 g thick slices bacon or pancetta, cut into 1/4-inch-wide strips

Malzemeler

Malzemeler
0.3333333333333333 bardak all-purpose flour
4 pound Assorted root vegetables
2 çay kaşığı bay leaf
1 ml Dry aromatic white wine (such as a German or Alsatian Riesling)
4 bardak duck or chicken stock or low-sodium chicken broth
0.25 bardak extra-virgin olive oil
3 çay kaşığı fresh thyme
kosher salt and freshly ground black pepper
1 large onion
6 Large whole chicken legs (thighs and drumsticks; about 2 1/4 pounds)
3 g thick slices bacon or pancetta, cut into 1/4-inch-wide strips

Hazırlanışı

Place the chicken legs on a large plate or baking sheet and season with 2 teaspoons salt and 1/2 teaspoon pepper. Refrigerate uncovered overnight.

The next day, position a rack in the center of the oven and heat to 300°F.

Remove the chicken from the refrigerator, rinse well, pat dry, and let come to room temperature while the oven heats.

Wine-Braised Chicken Legs with Root Veggies

Malzemeler

Hazırlanışı

🤖 Tarifin devamı GustoBot'ta!