Wine-Braised Chicken Legs with Agen Prunes Recipe
Equipment: Large, cast iron pan like Le Cresuet or Lodge, cooking twineIngredients:1 Large bay leaf 1 celery stick with leaves 9 fresh thyme sprigs 6 chicken legs 2 tsp fleur de sel tellicherry...
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Ingredients
- 1 Large bay leaf
- 1 celery stick with leaves
- 9 fresh thyme sprigs
- 6 chicken legs
- 2 tsp fleur de sel
- tellicherry ground pepper
- 2 carrots sliced into rounds (about two cups)
- 4 garlic gloves - minced
- 1 Walla sweet onion or other sweet onion - medium diced
- 2 whole cloves
- 750ml red wine
- 18 Pruneaux de Agen about 7oz
- 1 ounce Cru Sauvage 68% dark chocolate
- Rice bran oil
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