BRAISED CHICKEN LEG AND THIGH WITH FRESH BAY LEAVES, LEMON, AND ROSEMARY

Makes 4 servings

Here is a basic method for simple braised chicken. I suggest using the leg and thigh but if you prefer, a whole chicken can be butchered into 8 pieces – 2 legs, 2 thighs, each breast cut in two with the first wing joint left on. The bones can be left in, European-style, or the wings tips and neck (with head and feet) can be used along with the carcass for stock. The recipe can be varied to produce almost any braised chicken dish you wish – see the variations listed at the end of the recipe.

4 whole chicken leg & thighs, bone-in
1 ½ TBL kosher salt
1 oz grapeseed or olive oil
1 ½ TBL all-purpose flour
1 ½ cups chicken stock or water
3 TBL chopped parsley

METHOD:
Remove fresh or defrosted chicken leg and thighs from package. Scrape herbs and oil from legs and reserve. Heat oil over medium heat in a shallow, heavy bottomed pan until bubbling. Lightly brown chicken skin side down in butter and cook over low heat; gently shake pan every few minutes to prevent chicken from sticking to pan. When skin is browned, turn pieces over and brown second side briefly. Remove legs to a side plate. Tip off half the oil and add marinade to the pan. Cook for 5 minutes until ingredients are soft. Add flour to pan and stir for 30 seconds. Add chicken legs, chicken stock or water to pan and bring to a simmer. Cover pan with lid ajar and simmer until juices from chicken run clear (165ºF/74ºC in thickest part), about 35 minutes. Shake pan frequently to prevent chicken from sticking to pan. Transfer chicken legs to a warm serving platter. Raise heat to medium and reduce until thickened (by about ½). Spoon sauce and herbs over chicken and sprinkle with parsley.

Chicken leg and thigh with fresh bay...