Description
A flavorful one-pan dinner with tender chicken legs braised in rich red wine sauce, served with carrots and onions.
Ingredients
Scale
- 4 chicken leg quarters
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups baby carrots
- 1 tablespoon tomato paste
- 1 cup dry red wine
- 1 1/2 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 4 sprigs fresh thyme
Instructions
- Preheat the oven to 375°F. Pat the chicken leg quarters dry with paper towels. Season all over with salt, black pepper, and paprika.
- Heat the olive oil in a large Dutch oven or oven-safe roasting pan over medium-high heat. Add the chicken skin-side down and sear for 4 to 5 minutes per side until golden brown. Transfer to a plate.
- Reduce the heat to medium. Add the butter, sliced onion, and carrots. Cook for 5 to 6 minutes until the onions begin to soften.
- Stir in the garlic and tomato paste. Cook for 1 minute, stirring well.
- Pour in the red wine and scrape up any browned bits from the bottom of the pan. Simmer for 2 to 3 minutes.
- Add the chicken broth, Worcestershire sauce, dried thyme, and bay leaves. Stir to combine.
- Return the chicken to the pan, skin-side up, nestling it into the sauce. Add the fresh thyme sprigs on top.
- Cover and bake for 35 minutes. Uncover and bake for another 20 to 25 minutes, until the chicken is tender and the sauce is rich and slightly reduced.
- Spoon the sauce, carrots, and onions over the chicken and serve warm.
Notes
- Use a dry red wine like Cabernet Sauvignon or Merlot.
- Serve with crusty bread or mashed potatoes.
- The sauce thickens as it cools.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 chicken leg quarter with sauce
- Calories: 510
- Sugar: 5g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 160mg
Keywords: red wine braised chicken legs, one pan chicken dinner, chicken in red wine sauce, rustic chicken with carrots, cozy comfort food recipe, oven braised chicken