How To Make One-Pot Braised Chicken Legs 3 Ways
1 dish made 3 ways. That’s some tasty math. Change the Broth, Change the Dish.
1. Chardonnay and Pesto Braised Chicken Legs
Servings: 4
Prep time: 10 minutes
Cook time: 55 - 60 minutes
INGREDIENTS
4 chicken legs, trimmed of any excess fat
3 tablespoon olive oil
1 white onion, finely diced
3 cloves garlic, finely minced
½ cup Chardonnay
1 cup Campbell’s Roasted Garlic Chicken Broth
⅓ cup basil pesto
4 stems cherry tomatoes on the vine, about 1lb
Garnish:
Parmigiano reggiano, for grating
½ bunch basil, picked
Lemons, for squeezing
PREPARATION
1. Preheat your oven to 350 degrees. Season your chicken liberally with salt and pepper. In a large saucepan, heat the olive oil over medium/high heat. When the oil is hot, add the chicken to the pan (skin side down) and sear for 5 - 6 minutes, or until the skin is golden brown. Flip and sear for an additional minute, then remove from the pan and set on a plate.
2. Reduce the heat to low and allow the pan to cool. Then add the onion and garlic. Sweat for 8-9 minutes, then add the Chardonnay. Turn up the heat and bring up to a gentle boil and reduce the wine almost entirely. Then add the Roasted Garlic Chicken Broth and pesto. Bring back to a gentle boil, then add the chicken back to the pan. Top with the cherry tomatoes on the vine, then transfer the pan to the oven and bake for 40 minutes.
3. When ready, remove from the pan from the oven. Take out the cooked chicken legs and set aside on a plate. Place the pan back on high heat and reduce the broth by half, about 4 - 5 minutes. Add back the chicken and top with freshly grated Parmigiano and picked basil. Serve with lemons for squeezing and a side of pasta. Enjoy!
2. Thai Red Curry Braised Chicken Legs
Servings: 4
Prep time: 15 minutes
Cook time: 50 -55 minutes
INGREDIENTS
4 chicken legs, trimmed of any excess fat
3 tablespoon olive oil
1 large carrot, peeled and cut into 1” pieces
1 head broccoli, cut into large florets
1 red onion, cut into 1” petals
2 cloves garlic, finely minced
1 tablespoon ginger, finely minced
1 cup Campbell’s Thai Chicken Broth
1 can (400ml) coconut milk
1 tablespoon Thai red curry paste
Garnish:
¼ cup peanuts, finely chopped
4 Red thai chilis, finely chopped
½ bunch coriander, picked
Limes, for squeezing
PREPARATION
1. Preheat your oven to 350 degrees. Season your chicken liberally with salt and pepper. In a large saucepan, heat the olive oil over medium/high heat. When the oil is hot, add the chicken to the pan (skin side down) and sear for 5 - 6 minutes, or until the skin is golden brown. Flip and sear for an additional minute, then remove from the pan and set on a plate.
2. Reduce the heat to low and allow the pan to cool. Then add the carrot, broccoli, onion, garlic, and ginger. Sweat for 1 - 2 minutes, then add the Thai Chicken Broth, coconut milk, and red curry paste. Bring to a gentle boil, then add the chicken back to the pan. Transfer the pan to the oven and bake for 40 minutes.
3. When ready, remove from the pan from the oven. Take out the cooked chicken legs and set aside on a plate. Place the pan back on high heat and reduce the broth by a third, about 2 - 3 minutes. Add back the chicken and top with the peanuts, chili, and fresh coriander. Serve with limes for squeezing and white rice. Enjoy!
3. Creamy Bacon and Mushroom Braised Chicken Legs
Servings: 4
Prep time: 15 minutes
Cook time: 50 - 55 minutes
INGREDIENTS
4 chicken legs, trimmed of any excess fat
3 tablespoon olive oil
125 grams bacon, cut into ¼” pieces
5 shiitake mushrooms, roughly chopped
5 cremini mushrooms, cut into ½” pieces
4 portobello mushroom caps, cut into ½” slices
2 cloves garlic, finely minced
1 cup Campbell’s Mushroom Broth
¼ cup whipping cream
Garnish:
1 bunch tarragon, finely chopped
PREPARATION
1. Preheat your oven to 350 degrees. Season your chicken liberally with salt and pepper. In a large saucepan, heat the olive oil over medium/high heat. When the oil is hot, add the chicken to the pan (skin side down) and sear for 5 - 6 minutes, or until the skin is golden brown. Flip and sear for an additional minute, then remove from the pan and set on a plate.
2. Reduce the heat to low and allow the pan to cool. Pour out the excess fat from the chicken (reserve it in a separate bowl), then add the bacon to the pan. Render the fat out of the bacon on medium low heat for 4 - 5 minutes, or until crispy and golden. Remove the bacon with a slotted spoon and transfer to a plate. Then add all of the mushrooms and garlic, adding back some of the reserved chicken fat if needed. Sweat for 3 -4 minutes, then add the Mushroom Broth. Bring to a gentle boil, then add the chicken and the bacon back to the pan. Transfer the pan to the oven and bake for 40 minutes.
3. When ready, remove from the pan from the oven. Take out the cooked chicken legs and set aside on a plate. Place the pan back on high heat and reduce the broth by half, about 4 - 5 minutes, then drizzle in the whipping cream. Swirl the pan to combine into a sauce. Add back the chicken and top with freshly chopped tarragon and serve with a side of mashed potatoes. Enjoy!