Braised Chicken Legs with White Wine, Bacon, Cipolline Onions & Mushrooms

Braised Chicken Legs with White Wine, Bacon, Cipolline Onions & Mushrooms
Photo by Scott Phillips

Ingredients

  • 1 cup homemade or low-salt canned chicken broth
  • 4 bone-in, skin-on medium chicken thighs (1-½ to 1-¾ lb.)
  • 1 cup dry white wine
  • 8 medium cremini mushrooms, trimmed and halved
  • 2 Tbs. vegetable oil
  • Kosher salt and freshly ground black pepper
  • 1 medium carrot, peeled and sliced in ¼-inch rounds
  • + 5 more ingredients
    • 2 tsp. fresh thyme leaves
    • 3 large thyme sprigs
    • 3 oz. bacon (3 strips), cut crosswise into ¼-inch strips
    • 4 chicken drumsticks (1-¼ to 1-½ lb.)
    • 8 small cipolline onions (or 4 large cipolline, halved)

Position a rack in the center of the oven and heat the oven to 350°F. Bring a 2-quart saucepan of water to a boil. Drop in the onions and blanch them for 1 minute. Drain in a colander, then shower with cold water to stop the cooking. Peel the onions, leaving enough of the root end intact that th...

View full recipe at Fine Cooking

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