Cal Peternell’s Braised Chicken Legs Recipe

Name: Cal Peternell’s Braised Chicken Legs Recipe
Ingredients: 6 chicken legs, thigh and drumstick together; Kosher salt and black pepper to taste; All-purpose flour, for dredging; 4 to 5 tablespoons neutral oil, or unsalted butter; ¾ cup white or red wine, beer, chicken stock or water; 1 large yellow onion, peeled and diced; 1 large carrot, peeled and diced; 2 celery stalks, diced; 2 cloves garlic, peeled and diced; 3 sprigs of thyme, rosemary or sage, leaves removed and roughly chopped; 1 bay leaf; 3 cups chicken stock, or water; 2 tablespoons roughly chopped parsley leaves

"Here is a pleasant, delicious family meal adapted from the California chef Cal Peternell’s excellent home-cooking manifesto, “Twelve Recipes,” published in 2014 by HarperCollins There are two steps to the process, which as Mr Peternell points out can lead to endless improvisation..."

INGREDIENTS

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6 chicken legs, thigh and drumstick together

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Kosher salt and black pepper to taste

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All-purpose flour, for dredging

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4 to 5 tablespoons neutral oil, or unsalted butter

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¾ cup white or red wine, beer, chicken stock or water

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1 large yellow onion, peeled and diced

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1 large carrot, peeled and diced

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2 celery stalks, diced

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2 cloves garlic, peeled and diced

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3 sprigs of thyme, rosemary or sage, leaves removed and roughly chopped

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1 bay leaf

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3 cups chicken stock, or water

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2 tablespoons roughly chopped parsley leaves

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