Braised Chicken Legs

Indulge in the comforting flavors of Braised Chicken Legs, a hearty one-pot dish that brings together tender, fall-off-the-bone chicken and a medley of aromatic vegetables. This crowd-pleasing recipe features golden-browned chicken legs slowly cooked in a flavorful broth infused with garlic, onion, carrots, celery, dried thyme, and a splash of white wine, creating a rich, savory sauce. Perfect for a cozy family dinner or an impressive meal for guests, this dish is surprisingly simple to prepare with just 15 minutes of prep time. The magic happens in the oven, where the chicken becomes irresistibly succulent as it absorbs the savory, herbaceous flavors. Serve with the luscious pan juices and vegetables over mashed potatoes or crusty bread for the ultimate comfort food experience.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

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

Directions

Step 1

Season the chicken legs with salt and black pepper on both sides.

Step 2

In a large ovenproof skillet or Dutch oven, heat olive oil over medium-high heat.

Step 3

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.

Step 4

Reduce the heat to medium and add the sliced onion, cooking for about 3 minutes until translucent.

Step 5

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.

Step 6

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.

Step 7

Let the wine simmer for 2-3 minutes until slightly reduced, then return the chicken legs to the skillet.

Step 8

Add the chicken broth to the skillet, ensuring the chicken legs are partially submerged in the liquid.

Step 9

Bring the mixture to a gentle simmer, then cover the skillet and transfer it to a preheated oven at 350°F (175°C).

Step 10

Bake in the oven for 60-70 minutes or until the chicken is tender and cooked through, basting occasionally with the pan juices.

Step 11

Remove the bay leaf before serving. Serve the braised chicken legs hot with the vegetables and sauce.

Nutrition Facts

Serving size	1930.5 grams (1930.5g)

Amount per serving	% Daily Value*
Calories	1405

Total Fat 81.80g	105%
Saturated Fat 19.60g	98%
Polyunsaturated Fat 2.70g
Cholesterol 454mg	151%
Sodium 4313mg	188%
Total Carbohydrate 46.10g	17%
Dietary Fiber 11.90g	43%
Total Sugars 20.70g
Protein 97.50g	195%

Vitamin D 0IU	0%
Calcium 383mg	29%
Iron 9mg	52%
Potassium 3055mg	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.

Source of Calories

Fat: 56.2%

Protein: 29.8%

Carbs: 14.1%