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Friday, April 17

Braised chicken legs with potatoes, porcini & dried cherries

Canola oil
1 teaspoon +
1 tablespoon
Garlic cloves
11 whole +
5 crushed
Sour cream or crème fraîche
1 cup
Porcini mushrooms, dried
½ cup
Salt, kosher

Chicken legs
2 pounds
Potatoes, Yukon gold, peeled, 1/8-inch-thick slices
Cherries, sour, dried, unsweetened
½ cup
Celery leaves
  1. In a medium saucepan, heat 1 teaspoon oil.
  2. Add the whole garlic cloves, and cook over low heat, stirring, until golden and fragrant, about 5 minutes.
  3. Add 4 cups water and bring to a boil.
  4. Cover and simmer over low heat until reduced to 2 cups, about 1 hour.
  5. Strain the garlic broth into a bowl; discard garlic; reserve 1 cup broth for another use.
  6. Whisk 1 cup broth with the sour cream and porcini; season with salt.
  7. Preheat to 350°F.
  8. In a large skillet, heat the remaining 1 tablespoon oil.
  9. Season the chicken with salt, and cook over moderate heat until golden all over, about 10 minutes total; transfer the chicken to a plater.
  10. Pour off all but 1 tablespoon oil from the skillet.
  11. Arrange the potato slices in the pan, overlapping them slightly.
  12. Set the chicken skin side down on top of the potatoes.
  13. Scatter the cherries and crushed garlic around the chicken, and pour the garlic sauce with the porcini on top.
  14. Roast the chicken for 20 minutes.
  15. Reduce the oven to 300°F, and roast for about 45 minutes longer, until the potatoes are tender and the chicken the cooked through.
  16. Preheat the broiler; arrange a rack 6 inches from the heat.
  17. Turn the chicken over, and broil until the skin is golden and crips, about 8 minutes.
  18. Garnish with celery leaves, and serve.
Recipe from Food&Wine Magazine, May 2015

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