- 2 large shallots, thinly sliced
- 1 bay leaf
- 6 whole chicken legs
- 2 cups dry white wine
- Salt and freshly ground pepper
- 1/4 cup heavy cream
- 4 tablespoons cold unsalted butter, cut into tablespoons
- 2 tablespoons chopped marjoram, plus 1 tablespoon marjoram leaves for garnish
How to make this recipe
Preheat the oven to 425°. Spread the shallots and bay leaf in a 14-by-12-inch baking dish or roasting pan. Arrange the chicken legs in the pan, skin side up, and pour the wine over the legs. Season the chicken with salt and pepper and bake in the upper third of the oven for about 50 minutes, or until the skin is crisp and the chicken is cooked through. Reduce the oven temperature to 300°.
Transfer the chicken legs to a heatproof platter. Discard the bay leaf. Pour the pan juices into a small saucepan and boil over high heat until reduced to 2 cups, about 10 minutes. Add the cream and boil until reduced by one-third for 5 minutes. Pour the sauce into a large glass measuring cup and let stand for 5 minutes.
Meanwhile, reheat the chicken legs in the oven, about 5 minutes.
Whisk the butter into the sauce, 1 tablespoon at a time, until thoroughly blended. Season the sauce with salt and stir in the chopped marjoram. Spoon the sauce over the chicken legs. Sprinkle with the marjoram leaves and serve.
A lightly oaked Chardonnay from Matua Valley in New Zealand.