Healing Benefits
This Recipe:
Preparation
Separate the chicken legs into drumsticks and thighs; remove knuckles. In a large bowl, combine the chicken, onion, carrot, celery, garlic, wine, and bouquet garni. Cover with plastic wrap, and refrigerate for 1 hour up to 2 days. Drain, reserving liquid, and separating the chicken from the vegetables. Season chicken with salt and pepper. In a large Dutch oven, heat 2 tablespoons oil over medium-high heat, but do not let it smoke. Working in batches so as not to crowd the pan, add the chicken, and brown, about 8 minutes per side. Between batches discard oil, heating fresh for each batch. Reduce heat to medium, and add reserved vegetables. Cook until softened, and beginning to brown, 5 to 8 minutes. Stir in tomato paste, and cook for 2 minutes. Add flour, and cook, stirring, for 2 minutes more. Stir in reserved marinade, scraping up any browned bits from the bottom of the pan. Bring to a boil, and cook until reduced by half, 15 to 20 minutes. Add the browned chicken, stock, and return to a boil. Reduce to a simmer, and cook until legs are tender, about 1 hour more. Meanwhile, prepare remaining ingredients. Bring a medium pot of water to a boil. Add the pearl onions and cook until tender, 5 to 10 minutes. Strain, and set aside. In a large skillet, add butter and heat over medium. Add the mushrooms, and cook, stirring frequently, until brown, about 5 minutes. Remove with a slotted spoon; set aside. To the same pan, add the pearl onions, and cook until brown, about 5 minutes. Remove, and set aside. Remove the legs from the braising liquid; set aside. Strain the liquid, discarding solids. Return to Dutch oven, and bring to a strong simmer, skimming, as necessary. Add the legs, along with the onions, and mushrooms, simmer until heated through, about 15 minutes more. Just before serving, stir in the parsley.