Adjust an oven rack to the lower-middle position and
preheat the oven to 350°F. Lightly season the chicken
legs with salt and pepper.
- Heat the oil in a 12-inch ovenproof skillet or sauté pan
over high heat until lightly smoking. Using tongs,
carefully add the chicken pieces skin side down. Cover
with a splatter screen or partially cover with a lid to
prevent splattering and cook, without moving it, until the
chicken is deep golden brown and the skin is crisp, about
4 minutes. Flip the chicken pieces and cook until the
second side is golden brown, about 3 minutes longer.
Transfer the chicken to a large plate and set aside. - Add the bacon to the skillet and cook, stirring frequently,
until lightly browned, about 3 minutes. Transfer to a
plate. Add the mushrooms and cook, using a wooden
spoon to scrape up the browned bits from the bottom of
the pan and then stirring frequently, until the mushrooms
give up all of their liquid and start to sizzle, about 8
minutes. Add the shallots and garlic and cook, stirring,
until fragrant, about 1 minute. Add the thyme and butter
and cook until the butter is melted. Add the flour and
cook, stirring constantly, for 30 seconds. - Add the white wine and scrape up the browned bits from
the bottom of the skillet. Add the chicken stock and bring
to a boil. Nestle the chicken pieces into the stock and
vegetables so that only the skin is showing. Cover the
pan and transfer to the oven. Cook for 20 minutes, then
remove the lid and continue to cook until chicken is
falling-off-the-bone tender and the sauce is rich, about 20
minutes longer. Transfer the chicken to a serving platter.
nandana
(Nandana)
#1