Creators
Samara Pardi
Description
This braised chicken legs recipe features tender, flavorful chicken cooked in a rich vegetable stew, perfect for serving over a bed of arugula or your choice of base.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Whole Chicken Legs | 3 1/5 | Skin-on and bone-in |
Arugula | 2/5 lb | Washed and spun dry |
Fennel | 4/5 | medium, bulb, chopped |
Shallots | 3 1/5 | small, Minced |
Carrot | 3 1/5 | Chopped |
Eggplant | 4/5 | medium, Chopped |
Garlic | 3 1/5 clove | Minced |
Canned Diced Tomatoes | 4/5 large can | In juice, 28 oz can |
Red Wine | 1 3/5 cup | |
Turmeric | 4/5 tbsp | |
Coconut Oil | 4/5 tbsp | |
Olive Oil | 4/5 tbsp | |
Salt | 4/5 tsp | Or to taste |
Pepper | Several grinds |
PREPARATION
- Heat coconut oil in a cast iron or a wide, heavy-bottomed saucepan and add chicken. Season with salt & pepper and brown for about 8 minutes on each side, then set aside.
- Meanwhile, heat olive oil in a dutch oven and add shallots, fennel and carrot and cook for about 6 minutes, until slightly soft.
- Add eggplant and garlic and turmeric and season with salt and pepper, then cook on medium heat for another 8 minutes, until eggplant becomes tender.
- Preheat oven to 325 °F (163 °C) .
- Add tomatoes in juice and wine. Stir, then cover and simmer for about 15 minutes.
- Place chicken legs into the vegetable "stew," cover and transfer to the oven.
- Braise for about 2 hours, until chicken falls off the bone and the broth is thick and rich.
- Divide the arugula between the dinner plates, place a chicken leg on each, then spoon over the vegetable "stew" and serve.
SUGGESTIONS
- You may sub spinach, (fresh or cooked), zucchini noodles, spaghetti squash, or any other base that can support the richness of the chicken and sauce.