Description

Succulent chicken leg slow-braised in a rich red wine sauce with pearl onions and baby potatoes, served alongside crisp green beans — a rustic yet refined French-inspired dish perfect for a cozy dinner or elegant occasion.

Ingredients

Units Scale

4 chicken legs (drumsticks or quarters), skin-on
1 tablespoon olive oil
Salt and pepper, to taste
2 tablespoons tomato paste
1 cup red wine (Burgundy or Pinot Noir)
1 cup chicken stock
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
1 sprig fresh rosemary
2 sprigs fresh thyme
1 bay leaf
1 cup pearl onions, peeled
1 cup baby potatoes
1 tablespoon unsalted butter
Steamed green beans, for serving

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Instructions

Preheat oven to 350°F (175°C). Pat chicken legs dry and season with salt and pepper.
In a heavy oven-safe pot or Dutch oven, heat olive oil over medium-high. Sear the chicken legs on all sides until golden brown, then remove and set aside.
In the same pot, stir in tomato paste and cook for 1 minute. Deglaze with red wine, scraping the bottom of the pan.
Add chicken stock, balsamic vinegar, brown sugar, rosemary, thyme, and bay leaf. Bring to a simmer.
Return the chicken to the pot, add pearl onions and baby potatoes. Cover and transfer to the oven.
Braise for 45–55 minutes, until the chicken is tender and the sauce is reduced.
Remove herbs and bay leaf. Stir in butter for a glossy finish. Adjust seasoning as needed.
Plate the chicken leg with sauce, onions, and potatoes. Serve with steamed green beans on the side.

Notes

For deeper flavor, marinate the chicken in wine and herbs for a few hours before cooking.
Use bone-in, skin-on chicken for the most flavor and tenderness.
Substitute baby carrots for potatoes if preferred.
This dish pairs well with crusty bread or creamy mashed potatoes.

Nutrition

Serving Size: 1 chicken leg with vegetables
Calories: 420
Sugar: 5g
Sodium: 460mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 35g
Cholesterol: 115mg