Hi everyone,
The SO and I made this awesome dish last night, so I'm sharing it with all of you!
Ingredients:
- 3.5 lbs boneless, skinless chicken legs OR 2.25 lbs boneless, skinless chicken thighs
- 1/2 tsp virgin olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup dry red wine
- 3 scallions (2 oz) washed/trimmed/chopped OR leeks
- 1/3 cup water
- 10-12 cloves garlic, peeled and thinly sliced
- OPTIONAL: 1.5 cup sliced mushrooms
Seasoning Mix:
- 1 tsp dried thyme
- 1 tsp dried marjoram
- 1/2 tsp salt
- 1/2 tsp fresh ground black pepper
Steps:
I. Chicken Legs
- Cut off + discard tips of drumsticks.
- Remove skin & fat from chicken (if not already removed)
- Combine seasoning mix ingredients in small bowl
- Brush large, heavy saucepan or nonstick skillet with the oil and heat until hot.
- Add chicken legs (or thighs) in a single layer and sprinkle with seasoning mix.
- Cover and cook over med to low heat for 10-12 minutes.
- Flip chicken, cover and cook the other side for 10-12 minutes on med to low heat.
- Chicken should be well-browned on all sides.
- Transfer legs to a serving platter and set aside in a warm place.
II. Sauce
- Add vinegar and wine to the crystallized juices in the pan, bring mixture to a boil and let it boil for 30 seconds.
- Add scallions (OR leeks), water, garlic, remaining 1/4 tsp salt, remaining 1/4 tsp pepper (OPTIONAL: add the mushrooms, too!).
- Boil mixture for 2 minutes until it is reduced to 2/3 cup of concentrated liquid.
To serve: discard any juices that have accumulated on the serving plate and drizzle the sauce over the legs.
**If anyone decides to try this, let me know how it turns out for you!
- ice
The SO and I made this awesome dish last night, so I'm sharing it with all of you!
Ingredients:
- 3.5 lbs boneless, skinless chicken legs OR 2.25 lbs boneless, skinless chicken thighs
- 1/2 tsp virgin olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup dry red wine
- 3 scallions (2 oz) washed/trimmed/chopped OR leeks
- 1/3 cup water
- 10-12 cloves garlic, peeled and thinly sliced
- OPTIONAL: 1.5 cup sliced mushrooms
Seasoning Mix:
- 1 tsp dried thyme
- 1 tsp dried marjoram
- 1/2 tsp salt
- 1/2 tsp fresh ground black pepper
Steps:
I. Chicken Legs
- Cut off + discard tips of drumsticks.
- Remove skin & fat from chicken (if not already removed)
- Combine seasoning mix ingredients in small bowl
- Brush large, heavy saucepan or nonstick skillet with the oil and heat until hot.
- Add chicken legs (or thighs) in a single layer and sprinkle with seasoning mix.
- Cover and cook over med to low heat for 10-12 minutes.
- Flip chicken, cover and cook the other side for 10-12 minutes on med to low heat.
- Chicken should be well-browned on all sides.
- Transfer legs to a serving platter and set aside in a warm place.
II. Sauce
- Add vinegar and wine to the crystallized juices in the pan, bring mixture to a boil and let it boil for 30 seconds.
- Add scallions (OR leeks), water, garlic, remaining 1/4 tsp salt, remaining 1/4 tsp pepper (OPTIONAL: add the mushrooms, too!).
- Boil mixture for 2 minutes until it is reduced to 2/3 cup of concentrated liquid.
To serve: discard any juices that have accumulated on the serving plate and drizzle the sauce over the legs.
**If anyone decides to try this, let me know how it turns out for you!
- ice
