Wine-Braised Chicken Legs with Root Veggies

Name: Wine-Braised Chicken Legs with Root Veggies
Yield: SERVES 4 TO 6
Ingredients: 6 large whole chicken legs (thighs and drumsticks; about 2 1/4 pounds); Kosher salt and freshly ground black pepper; 1/4 cup extra-virgin olive oil, more as needed; 1/3 cup all-purpose flour; 3 thick slices bacon or pancetta, cut into 1/4-inch-wide strips; 1 large onion, peeled and cut into 1 1/2-inch chunks; 2 bay leaves; 1 (750 ml) bottle dry aromatic white wine (such as a German or Alsatian Riesling); 4 pounds assorted root vegetables, such as fingerling potatoes, peeled carrots, turnips, and rutabagas, cut into 1 1/2-inch chunks; 3 large sprigs fresh thyme; 4 cups chicken stock (or low-sodium broth)

December 22, 2011

This take on coq au vin has it all: tender, moist chicken, flavorful root veggies, and an incredibly rich sauce; to top it off, it’s a one-pot meal. Serve with a simple garlicky green salad and lots of steamed white rice to soak up all the chicken broth goodness. Duck legs are a great substitute for the chicken legs, too. You’ll get the best results if you salt the legs the day before you cook, but it’s not essential. If you are short on time, skip the salting and jump right in—just season the legs well with salt and pepper before you brown them.

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