I like to use chicken legs because they are often on sale, in bulk, with backs attached. They are a good buy generally. I almost always cut off the backs and freeze them. When I have enough, I make stock.
This dish is very easy to make and is very tasty. The sauce is sweet and full of flavour.
2 tablespoons Olive Oil
4 chicken leg and thighs,
salt and freshly ground black pepper
1 onion, thinly sliced
3 cloves garlic, chopped
7 sage leaves, 1 tablespoon
1/2cup white wine
1/2 cup chicken or veggie stock
2 large sprigs fresh thyme
1 teaspoon, honey
Fettuccine, enough for 4
Season chicken. Heat a large skillet over high heat. Add the Olive Oil and heat. Add the chicken, skin side down, and brown. Remove chicken from the pan, Pour out all fat except 1 tablespoon. Reduce the heat to medium-low, add and Sauté the onions. Cook 8 to 10 minutes, stirring often so they don’t burn. Add garlic the last few minutes. Rub the sage leaves between your hands then lay the sage leaves into the pan and then add the thyme. Stir.
Return the chicken to the skillet, skin side up. Add the wine, stock and honey. Bring to a low simmer, cover, and cook for 35 or 40 minutes. Remove the chicken, place on a plate put in a warming oven to keep warm. Place the skillet on a medium flame, add the balsamic vinegar to the braising liquid, and reduce until it starts to thickened Adjust seasoning.
Serve on a bed of fettuccine with a good dab of butter or olive oil mixed in. Lay a chicken leg on top and spoon the liquid the chicken cooked in, over the chicken and pasta.Serves: 4