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Chef Way In his book Braise, Daniel Boulud braises duck legs for several hours until they are meltingly tender and incredibly flavorful.Easy Way Braising chicken in a liquid that combines onions, carrots, bacon and olives creates complex flavor relatively quickly. More Recipes From Daniel Boulud

1988 Best New Chef Daniel Boulud
Daniel Boulud
October 2006

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Credit: © Frances Janisch

Recipe Summary test

active:
30 mins
total:
1 hr 45 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. In a large cast-iron casserole, heat the oil until shimmering. Season the chicken with salt and pepper. Add 3 of the legs to the casserole and cook over moderately high heat, turning once, until browned, about 10 minutes. Transfer to a plate and brown the remaining 3 legs over moderate heat.

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  • Pour off the fat in the casserole. Add the bacon, onion, carrots and turnips and cook over moderately high heat, stirring, until barely softened, 2 to 3 minutes. Add the olives, thyme sprigs, bay leaf and stock. Nestle the chicken legs in the casserole so they are partially submerged and bring to a boil. Cover with a tight-fitting lid. Transfer the casserole to the oven and cook for about 45 minutes, until the chicken and vegetables are tender.

  • Transfer the chicken and vegetables to a platter; cover and keep warm. Strain the broth into a large measuring cup and skim off as much fat as possible. Return the broth to the casserole and boil until reduced by half, about 5 minutes. Season with salt and pepper. Return the chicken and vegetables to the casserole, cover and cook for 5 minutes to heat through, then serve.

Suggested Pairing

Cabernet Franc, the grape of Chinon, also does well in Napa Valley; look for one with rich cherry flavor to go with this chicken dish.

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