Food & Wine
Roasted chicken legs with cloves of garlic
Even the most defiant garlic denier will be won over by this French classic. The garlic isn't overwhelming at all, but melts into the sauce. Serve with crusty bread and something green on the side.
Serves: Four to six
Ingredients:
- 3 tablespoons extra virgin olive oil
- 4 heads garlic, broken into cloves and peeled
- 2 onions, peeled and diced
- 6 whole chicken legs, skin on but excess skin removed (about 1.2 kg)
- Salt and pepper
- 1/4 cup red wine
- 2 cups chicken stock
- 12 baby new potatoes, halved
- 4 sprigs fresh thyme
Method:
- Season the chicken on both sides with salt and pepper, and set aside.
- Heat the oven to 180°C.
- Heat the olive oil in a large, heavy pan.
- Brown the chicken in two batches, cooking for about five minutes on each side.
- Remove to a large oven dish, big enough to take them all in a single layer.
- Turn the heat to medium and add the garlic and onions.
- Cook, stirring now and then, for five to 10 minutes.
- Add to the chicken and return the pan to the heat.
- Carefully pour in the wine to deglaze the pan, stirring to scrape up any sticky bits, followed by the chicken stock. Pour into the chicken dish and add the potatoes and thyme.
- Season well with salt and pepper, and transfer to the oven.
- Bake for about 40 minutes, until the chicken is cooked and the potatoes are tender.
- Serve on warmed plates, with the sauce spooned over the chicken and potatoes.
Written by Lucy Corry. First appeared on Stuff.co.nz. Image credit: Stuff.co.nz / Maarten Holl
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