BRAISED CHICKEN LEGS

Another wonderful, delicious chicken dish to add to my go-to favorites. Suggest making a little extras for leftovers! There are two important steps to this recipe. First, season the chicken well with salt and pepper an hour before or best overnight.  Second is the slow braising in the oven. I prepared this dish in the morning as I had a busy day and would be returning home right around dinner time. I served it with smashed potatoes stuffed with kale, spinach, and a little cheese. It would also pair beautifully with couscous or rice. I’ve started using avocado oil for recipes that require high heat because it has a higher smoke point than olive oil and a milder flavor.

Serving for 4
4 chicken legs, thigh and drumstick together
All purpose flour for dredging
4-5 tablespoons avocado oil or a neutral oil
2-3 cups chicken stock
1 large onion peeled and chopped
1 cup shitake mushrooms chopped coarsely (I like medium strips)
6 cloves of garlic peeled and sliced in half or quarters
1 tablespoon fresh oregano, thyme or sage or all three lightly chopped

Season chicken with salt and pepper and let them sit for a while, 15 minutes to an hour, or overnight in the refrigerator (overnight really brines the chicken well)
Heat oven to 450 degrees
Put about 2 cups of flour in a bowl and coat the chicken well shaking off excess.
In a large oven-safe cast iron skillet over medium heat add in 2 tablespoons of oil.
Place the chicken into the hot pan in one layer and adjust the heat if necessary so the legs are sizzling. After 5 or so minutes, once the legs are brown, turn them over to brown the other side another 4-5 minutes.
Remove chicken to a platter and set aside.
Add 2 tablespoons to the skillet and allow it to heat. Add the onion and sauté until translucent, about 4 minutes stirring occasionally. Add garlic, mushrooms and herbs.
At this point, you may want to add a 1/2 cup stock to create a little sauce.
Cook for a minute and add the chicken to the pan single layer.
Add enough stock to come up the sides of the chicken about 1/2 inch. You do not want the chicken swimming in liquid.
If you don’t have enough stock it is OK to substitute with water.
Bring to a simmer and carefully put skillet in the oven.
After 5 minutes, reduce the oven heat to 325 degrees and cook 30-40 minutes. Timing depends on the thickness of the chicken. (Test for doneness by inserting a sharp knife into the thickest part of the meat. It should pull out easily.)
Remove skillet from oven and place on stove top.
To serve, place each leg on a plate and spoon the mushroom sauce on top of each leg. Wonderful with couscous, rice or you can serve with my stuffed smashed potatoes! Recipe coming soon!!!

Bon Appétit 🧡