BASIC BRAISED CHICKEN LEG AND THIGH

 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
2 oz grapeseed or olive oil
¾ cup leek, mostly white part, diced, rinsed, and drained  
1 small carrot, peeled, diced
½ cup whole peeled canned tomatoes, crushed
1 ½ TBL all-purpose flour
1 TBL peppercorns
3 cloves
1 small bay leaf
1 sprig thyme
1 ½ cups chicken stock or water
3 TBL chopped parsley

METHOD:
Season chicken legs with salt. Let sit for minimum of 3 hours if possible, or overnight in refrigerator. Heat oil over medium heat in a shallow, heavy bottomed pan until bubbling. Lightly brown chicken pieces 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 onions, carrots, and tomato to the pan. Cook for 5 minutes until vegetables are soft. Add flour to pan and stir for 30 seconds. Add chicken stock or water and bring to a simmer. Tie peppercorns, cloves, and bay leaf into a sachet with a small piece of cheesecloth and twine and add to pan along with thyme. Return chicken legs to pan, cover leaving lid ajar, and simmer until juices from chicken run clear, about 35 minutes. Shake pan frequently to prevent chicken from sticking to pan. Transfer chicken legs to a warm serving platter. Remove spice sachet, and thyme from pan and discard. Raise heat to medium and reduce until thickened (about ½). Spoon sauce over chicken legs and sprinkle with parsley. 

USE THIS RECIPE’S METHOD AS A GUIDELINE FOR COOKING THESE DISHES:
Provençal-style Chicken with Green Olives
Chicken with Whole Shallots and Vinegar
Tuscan Chicken with Lemons, Rosemary, and Garlic 
Tunisian Harissa Chicken 
Chicken with Preserved Lemons and Fresh Bay Leaves in the Style of Fez
Classic Burgundian Coq au Vin

 ©2020 Christopher Lee