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Braised Chicken Leg Quarters with White Wine Garlic Sauce

A budget-friendly chicken dinner that uses simple techniques to create a rich, restaurant-quality pan sauce.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dinner
Cuisine French
Servings 0

Ingredients
  

  • 2 chicken leg quarters
  • Salt and pepper
  • 2 tbsp olive oil
  • 6 –8 cloves garlic smashed
  • 1 small shallot diced
  • ¾ cup dry white wine
  • ¾ cup chicken stock
  • 2 –3 sprigs thyme or ½ tsp dried
  • 1 tbsp butter
  • Fresh parsley optional

Instructions
 

Sear the Chicken

  • Pat chicken dry and season with salt and pepper.
  • Heat oil in a skillet over medium-high heat.
  • Sear skin-side down for 5–7 minutes until golden.
  • Flip and cook another 3–4 minutes. Remove and set aside.

Build the Base

  • Lower heat to medium.
  • Add garlic and shallot. Cook 2–3 minutes until fragrant.

Deglaze

  • Add white wine and scrape up browned bits.
  • Simmer 3–5 minutes.

Braise

  • Add chicken stock and thyme.
  • Return chicken to pan, cover, and simmer 35–45 minutes.

Reduce the Sauce

  • Remove chicken and boil sauce uncovered until reduced by about half.

Finish

  • Stir in butter.
  • Return chicken to pan and spoon sauce over top.
  • Garnish with parsley and serve.

Video

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