Wine-Braised Chicken Legs with Root Veggies
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.
Recipe information
Yield
SERVES 4 TO 6
Ingredients
Preparation
Step 1
Place the chicken legs on a large plate or baking sheet and season with 2 teaspoons salt and 1/2 teaspoon pepper. Refrigerate uncovered overnight.
Step 2
The next day, position a rack in the center of the oven and heat to 300°F.
Step 3
Remove the chicken from the refrigerator, rinse well, pat dry, and let come to room temperature while the oven heats.
Step 4
In a large Dutch oven (or similar ovenproof pot), heat the olive oil over medium heat. Dredge the chicken legs in the flour, shaking off the excess.
Step 5
Working in batches as necessary, arrange the legs in a roomy single layer in the pot, skin side down. Cook, turning occasionally, until deep golden brown all over, about 15 minutes per batch. Transfer to a plate and repeat with the remaining chicken, adding a tablespoon or more olive oil if the pan seems too dry.
Step 6
Set aside the chicken legs and remove all but 1 tablespoon of the fat from the pot. Add the bacon and cook, stirring and scraping the pan frequently, until the bacon is browned and crispy, about 5 minutes.
Step 7
Add the onion, bay leaves, 2 teaspoons salt, and 1/4 teaspoon black pepper and cook, stirring, until the onions just start to brown on the edges, about 5 minutes. Add the wine and cook, stirring occasionally, until the wine has reduced by half and has thickened, about 5 minutes. Add the root vegetables and thyme and continue to cook, stirring, until the vegetables barely start to soften, 5 minutes longer.
Step 8
Add the chicken legs and chicken stock. There should be enough liquid to just barely cover the chicken legs; add a little water if necessary. Increase the heat to medium-high and bring the liquid to a bare simmer. Cover the pot and transfer to the oven.
Step 9
Bake until the chicken is cooked through and tender (if you pierce the thigh with a paring knife, you should feel no resistance), about 1 1/4 hours. Taste the sauce and season with more salt as needed.
Step 10
Let rest for 30 minutes before serving.
