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Braised Chicken Legs in Red Wine


4 chicken leg and thighs quarters, about 2½ to 3 pounds total
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup flour
2 Tablespoons olive oil
8 small white onions, peeled
½ pound small white mushrooms, cleaned and trimmed
2 cloves minced garlic
4 sprigs fresh thyme
1 bay leaf
1½ cups dry red wine, preferably Burgundy style
8 baby carrots, trimmed and peeled
2 whole cloves
4 parsley sprigs
2 Tablespoons finely chopped fresh parsley

Rinse the chicken under cold running water and pat dry. Trim the legs of all excess flaps of skin and fat. Sprinkle with salt and pepper on both sides. Coat the legs lightly with flour.

Heat the oil in a heavy pan that is large enough to hold the chicken legs in one layer. Place the legs in the pan and cook over medium-high heat until they are nicely browned on one side, about 5 minutes. Turn the legs over and continue cooking about 5 minutes more or until browned. Remove to a large platter.

Add the onions to the pan and cook about 4 to 5 minutes, turning occasionally. Add the mushrooms and cook 3 minutes more until nicely browned, turning occasionally. Remove the onions and mushrooms to the large platter and pour off the fat from the pan.

Return the chicken and vegetables to the pan over medium heat. Add the garlic, thyme, and bay leaf and cook for 1 minute, stirring. Add the wine, carrots, cloves, and parsley sprigs, then raise the heat and bring to a boil.

Cover tightly, reduce heat, and simmer for 25 to 30 minutes or until chicken and vegetables are tender.

Transfer the chicken, onions, mushrooms, and carrots to a serving dish. Discard the thyme and parsley sprigs, bay leaf, and cloves. Turn up the heat to high and reduce the sauce, if necessary, for 2 to 3 minutes or until slightly thickened. Pour the sauce over the chicken and sprinkle with the chopped parsley.

Makes 4 servings.