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Author Notes: On my first visit to France many years ago, I was served a simple homemade chicken dish that beguiled me with its flavors and aroma. When I was eating what was probably my third serving (how gauche!), I asked what was in it and I got a Parisian shrug: "Oh, just some herbs and wine." The memory of that dish has followed me through the years and while I can't say that I've recreated it exactly, I've come up with a dish that reminds me of that homecooked meal in a tiny Paris apartment. It's simple enough to throw together after work for a quick dinner, but it'll make everyone who walks in the kitchen say, "wow! that smells amazing!"
In this version, I've added some artichoke hearts just because I think they round out the dish perfectly, but they're purely optional. Serve this dish with some crusty bread and you'll be transported to Paris. And since it only takes half an hour, this dish is far more practical than a transatlantic flight on a work night. —vrunka
- 4 whole chicken legs
- coarse ground pepper
- 3 tablespoons butter
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme leaves, minced (or 1 teaspoon dried)
- 3 teaspoons flour
- 1 cup white wine
- 1 cup chicken broth (or water)
- 1 14 oz. can artichoke hearts, quartered (optional)
- 4 sprigs thyme for garnish
- Sprinkle salt and pepper over the chicken legs. Heat a large skillet over medium high heat. Brown the chicken legs, about 3 minutes per side. Set chicken aside and reduce heat to medium.
- In the same pan, pour off any excess fat, then melt the butter. Add the garlic and thyme and cook for about 30 seconds. Add the flour and keep stirring it until the flour turns nutty brown, about 1-2 minutes. Whisk in the wine followed by the stock (or water). Bring to a boil, whisking the whole time to make a smooth sauce.
- Add the chicken pieces back to the pan, cover, and simmer for about 15 minutes or until the juices run clear.
- Serve chicken with a spoonful of sauce, a sprig of thyme, and a little shrug that says it was no problem at all.
- This recipe was entered in the contest for Your Best Chicken