Ragout Of Chicken Legs In Hearty Red Wine Sauce

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Ragout Of Chicken Legs In Hearty Red Wine Sauce

Postby bdosborn » Sat May 08, 2010 8:21 pm

This is may be a little complicated for camping but it sure is good. We had it for dinner tonight.

Printed from COOKS.COM
Serves 4. This is a country dish of chicken legs whose say made from
sauteing the chicken in bottom fat and simmering it in red wine and
stock, is thick with chopped vegetables. Accompany it with sauteed
potatoes, 1 inch thick slices of French bread and that have been brushed
with oil and baked until golden.
â–¡ 1/4 lb. slab or thickly sliced bacon
â–¡ 4 whole chicken legs
â–¡ 1 onion, finely chopped
â–¡ 1 carrot, finely chopped
â–¡ 1/2 leek, trimmed, rinsed thoroughly & finely chopped
â–¡ 2 tbsp. flour
â–¡ 1 c. red wine
â–¡ 1/2 c. chicken stock
â–¡ 1 tomato, peeled, seeded & cut into strips
â–¡ 2 cloves garlic, crushed
â–¡ 1 bay leaf
â–¡ Salt & freshly ground black pepper, to taste
â–¡ Pinch of dried thyme or 1 tsp. fresh thyme
â–¡ Extra sprig of fresh thyme (optional)
Set the oven at 450 degrees. Cut the bacon into thin strips and cook
them in large cast-iron skillet (or another heavy skillet with heatproof
handle) until they render all their fat and turn golden brown.

Remove the bacon pieces from the skillet and transfer them to a plate
lined with a paper towel. Add the chicken legs to the pan, skin side
down and cook them over medium-high heat, turning often for 5 minutes or
until they are golden brown all over.

Remove the chicken from the pan. Spoon off and discard all but 2
tablespoons of fat from the pan. Add the onion, carrot and leek. Cook
these vegetables on medium heat for 5 minutes or until they are soft, do
not brown.

Sprinkle the flour over the vegetables and continue cooking them,
stirring constantly, until the flour turns golden brown. Whisk in the
red wine and chicken stock, stirring until the mixture is smooth. Then
add the tomato, garlic, bay leaf, salt, pepper and thyme. Replace the
chicken skin side up, sprinkle it with the bacon strips and let the
sauce return to the boil.

Without covering the pan, transfer it to the preheated oven and cook the
chicken for 25 minutes until it is cooked through. Carefully remove the
skillet from the oven (the handle will need a double thickness of pot
holder) and set it over a burner.

Lift the legs from the pan and cut them in half and separate the
drumsticks from the thighs. Return the skillet to a burner and let the
sauce come to a boil, remove the bay leaf and, if the sauce is too
thick, add a few spoonfuls of extra chicken stock or water. If it is too
thin, let it bubble steadily for a few minutes and reduce it slightly.

Set a drumstick and thigh on each of 4 dinner plates and spoon the sauce
around them. Sprinkle with fresh thyme, if available, and serve at once.
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Postby campinwi » Mon May 10, 2010 7:57 am

Thanks, sounds absolutely delicious!
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