Description

Chicken drumsticks seared then simmered in the oven. Using chicken instead of veal make this a lighter version of the classic Italian dish.

Ingredients

• 4  Each Chicken Legs, knuckles cut off, cleaned and trimmed
1
• 1  Cup(s) Flour
2
• 3  Table Spoon(s) Oil, neutral
3
• 1  As Needed Salt & Pepper
4
• 1  Cup(s) Mirepoix (small dice of carrots, celery, onion)
5
• 3  Cup(s) Chicken Stock
6
• 4  Table Spoon(s) Roux
7

Directions

1. Preheat oven to 350 degrees
2. Season flour with salt and pepper
3. Heat oil in pan on medium high heat
4. Season chicken with salt and pepper then dredge in flour
5. Sear chicken in pan until brown on each side
6. Remove the chicken and add the mirepoix to the pan
7. Saute for about 3 minutes and place chicken back into pan
8. Ladle in chicken stock, covering chicken half way, you may need more or less than 3 cups depending on the size of your pan
9. Cover pan with foil and place in oven for 45 minutes - 1 hour
10. Remove from oven and place chicken on plate
11. Strain and reserve the liquids from pot
12. Pour liquids into a sauce pan and bring to stove
13. Add roux and whisk constantly until sauce is boiling and thick
14. Ladle sauce over chicken and serve