Braised Italian Chicken Legs Recipes

BRAISED CHICKEN LEGS WITH CHEESY POLENTA AND SAUTEED GREENS

Steps:

• Preheat the broiler.
• Place the lemon and onion slices in a baking pan large enough to hold them in a single layer. Place the chicken on top and sprinkle with the oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Drizzle 2 tablespoons olive oil over the chicken. Rub the chicken to coat evenly with seasonings. Place under broiler to lightly brown the chicken skin, 5 to 10 minutes.
• Remove chicken from broiler and set oven temperature to 325 degrees F. Pour the stock and wine into the pan and cover tightly with foil. Braise chicken in the oven until internal temperature reaches 165 degrees F, 30 to 35 minutes. Allow chicken to rest in baking pan, uncovered, for 30 minutes.
• Meanwhile, place a large saucepan over high heat. Add the milk and 3 cups water and bring to a boil. Slowly add the polenta, whisking constantly to prevent lumping. Reduce the heat to low and cook, whisking occasionally to prevent sticking, until polenta is done, approximately 45 minutes. Add the cheese, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Place a large saute pan over medium-high heat. Once the pan is preheated add remaining 2 tablespoons olive oil and the greens. Season lightly with some of the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss with tongs, lowering heat if necessary to prevent burning, until wilted and tender, then check the seasoning and adjust to your taste.
• Preheat the broiler. Remove chicken from roasting pan and place on an ovenproof sheet pan. Remove and discard the onions and lemons. Pour the liquid from the roasting pan into a small saucepan and cook over medium-high heat until reduced to 1 cup. Place chicken in broiler and cook until skin becomes golden and very crispy, 5 to 10 minutes.
• Spoon 3/4 cup polenta onto each of 4 to 6 large plates, then place 1/2 cup greens on top of each followed by a chicken leg. Spoon 2 tablespoons of the reduced chicken cooking liquid over the top of the chicken.

CHICKEN LEGS BRAISED WITH TOMATOES, ONIONS, AND GARLIC

Steps:

• Season, the day before if possible: 4 chicken legs with Salt and fresh-ground black pepper. Heat a heavy-bottomed pan over medium heat. Add: 2 tablespoons olive oil.
• Place the chicken legs into the pan skin side down and cook until crisp and brown, about 12 minutes. Turn and cook for another 4 minutes. Remove the chicken and add: 2 onions, sliced thick (or diced large).
• Cook until translucent, about 5 minutes. Add and cook for 2 minutes: 4 garlic cloves, sliced thin, 1 bay leaf, 1 small rosemary sprig.
• Add and cook for 5 minutes, scraping up any brown bits from the bottom of the pan: 4 tomatoes, diced coarse, or 1 small (12-ounce) can organic whole tomatoes, diced (including juice).
• Arrange the chicken in the pan, skin side up, and pour in any juices that have collected. Pour in: 1 cup chicken broth.
• The liquid should reach halfway up the chicken; add more if needed. Bring to a boil and then turn down to a simmer. Cover and cook at a bare simmer or in a 325°F oven for 45 minutes. When done, pour the braising liquid into a small bowl and skim the fat. Discard the bay leaf and rosemary. Taste for salt and adjust as needed. Return to the pan and serve.
• Before adding the tomatoes to the onions add 1/3 cup dry white wine and reduce by half.
• Garnish with 1 tablespoon chopped parsley mixed with 1 garlic clove chopped fine.
• Substitute 2 breasts for 2 of the legs. Brown them, but do not add them to the braise until the legs have been cooking for 30 minutes.
• Use basil, oregano, or marjoram instead of rosemary.