Braised Chicken Legs

JWU College of Culinary Arts

Minimum internal temperature 175°F

10 servings

Serving Size
4 ounces

Recipe ID

US standard
Vegetable oil
5 ounces
Chicken leg quarters
10 each
Flour, seasoned
2 cups
Onions, peeled, chopped
2 medium
Celery, washed, peeled, chopped
5 stalks
Carrots, washed, peeled, chopped
3 medium
Garlic cloves, peeled, chopped
4 each
Parsley and thyme, picked and chopped
To taste
Salt kosher
To taste
Black pepper, ground
To taste
5 ounces
White wine or sherry
10 ounces
Chicken stock or water
2 ½ quarts or as needed
  1. Gather all the ingredients and equipment.
  2. Preheat the oven to 350°F (177°C).
  3. Heat the oil in a braising pan. Dredge the chicken in seasoned flour shaking off the excess. Sear the chicken legs in hot oil on both sides until browned. Remove the chicken from the pan and hold.
  4. Add the onion, celery, carrots and garlic to the braising pan and sweat the vegetables until translucent.
  5. Add the herbs, salt and pepper. Singer with flour and cook for about 3 minutes.
  6. Deglaze with the wine or sherry and mix until incorporated with the flour and cook for 5 to 10 minutes.
  7. Add the chicken legs and the stock, bring to a boil, cover and braise in the oven for approximately 35 minutes or until the internal temperature reaches at least 165°F (74°C). They are best cooked at 180°F (82°C).
  8. When the chicken is done, transfer the pieces to a hotel pan and hold covered at 135°F (57°C).
  9. Strain the sauce through a chinois into a saucepan. Depouillage if needed, then reduce to desired viscosity and flavor. Adjust the seasoning if needed and serve with the chicken.