Braised chicken legs are the epitome of comfort food, offering tender meat that’s full of flavor, thanks to a slow-cooked blend of vegetables, aromatic spices, and the unique taste of sun-dried tomatoes. This dish is perfect for a family dinner, providing both heartiness and a rich, savory flavor profile that is sure to satisfy.
History of Braised Dishes
Braising is a time-honored cooking method that involves searing meat and then cooking it slowly in liquid. This technique is perfect for tougher cuts of meat, transforming them into tender, flavorful dishes. Originating in both European and Asian cuisines, braising allows flavors to develop deeply, making it a popular choice for creating comfort foods that are rich and satisfying.
Ingredients
For the Chicken:
- 6-8 Chicken Legs
- Salt – To taste
- Pepper Mixture – To taste
- Chicken Spices – To taste (such as paprika, garlic powder, thyme)
- 2 tbsp Vegetable Oil
- 2-3 tbsp Butter
For the Vegetables and Sauce:
- 1 Onion – Finely chopped
- 2 Carrots – Sliced
- 1 Large Bell Pepper – Sliced
- 400 ml (1.7 cups) Canned Tomatoes – In their own juice
- 100 g (3.5 oz) Sun-Dried Tomatoes
- 200-250 ml (0.8-1 cup) Water
- Salt and Black Pepper – To taste
For Garnish:
- Chives – Finely chopped
Nutrition Information
- Servings: 4-6
- Calories: Approximately 450 kcal per serving
- Protein: 25 g
- Carbohydrates: 15 g
- Fat: 30 g
- Fiber: 4 g
Step-by-Step Instructions
1. Prepare the Chicken
Begin by preparing the chicken legs. Pat them dry with paper towels to remove any excess moisture. This step is crucial for achieving a good sear on the chicken, which locks in the juices and creates a flavorful crust.
Once dry, season the chicken generously with salt, a pepper mixture, and your choice of chicken spices. Popular options include paprika, garlic powder, and thyme, which provide a well-rounded flavor that complements the richness of the meat.
2. Sear the Chicken
Heat a large, heavy-bottomed pan over medium-high heat. Add the vegetable oil and butter. The combination of oil and butter is ideal for searing as the oil prevents the butter from burning, while the butter adds a depth of flavor.
Once the butter has melted and the pan is hot, carefully add the seasoned chicken legs. Sear them until they are golden brown on both sides, which should take about 4-5 minutes per side. The goal here is not to cook the chicken through, but to develop a rich, flavorful crust on the outside. Once browned, remove the chicken legs from the pan and set them aside.
3. Prepare the Vegetables
In the same pan, without removing the fat, add the finely chopped onion. Sauté for 2-3 minutes until the onion becomes translucent and fragrant. This will form the base of your braising sauce, infusing it with sweetness.
Next, add the sliced carrots and bell pepper to the pan. Sauté these vegetables for an additional 4-5 minutes until they start to soften. The vegetables should retain a bit of their texture, as they will continue to cook once the chicken is added back to the pan.
4. Simmer the Sauce
With the vegetables softened, it’s time to build the sauce. Add the canned tomatoes (including their juice) to the pan, stirring to combine. The tomatoes provide acidity that balances the richness of the chicken and butter.
Now, add the sun-dried tomatoes. These are the secret ingredient that adds a concentrated, sweet-tart flavor, which enhances the overall complexity of the dish. Pour in the water to help create a braising liquid, and season the sauce with salt and black pepper to taste.
Bring the mixture to a simmer over low heat. Simmering allows the flavors to meld and develop into a rich, savory sauce that will envelop the chicken.
5. Braise the Chicken
Return the seared chicken legs to the pan, nestling them into the vegetable and tomato mixture. The chicken should be partially submerged in the sauce, allowing it to absorb all the flavors during the braising process.
Cover the pan with a lid and let the chicken simmer over low heat for about 10 minutes. After 10 minutes, turn the chicken legs over, cover again, and continue to simmer for another 10-15 minutes. The chicken is done when it is fully cooked through and tender, with the meat easily pulling away from the bone.
6. Garnish and Serve
Once the chicken is cooked to perfection, remove the lid and give the dish a final taste, adjusting the seasoning if necessary. Sprinkle the braised chicken with chopped chives for a fresh, mild onion flavor that adds a burst of color and freshness to the dish.
Serving Suggestions
Serve the Braised Chicken Legs with Vegetables and Sun-Dried Tomatoes hot, making sure each plate has a generous portion of the vegetables and sauce alongside the chicken. This dish pairs wonderfully with a variety of sides, such as mashed potatoes, crusty bread, or a light salad. The sauce is particularly delicious when mopped up with bread, ensuring no drop is left behind.
Tips for the Perfect Braised Chicken
- Searing the Chicken: Don’t rush the searing process. A good sear locks in the juices and adds a layer of flavor that is essential for a well-braised dish.
- Layering Flavors: Each step, from sautéing the onions to adding sun-dried tomatoes, builds complexity in the final dish. Take your time with each stage to ensure maximum flavor.
- Resting the Chicken: After braising, let the chicken rest for a few minutes before serving. This helps the juices redistribute, resulting in even more tender meat.
This Braised Chicken Legs with Vegetables and Sun-Dried Tomatoes recipe is a hearty and flavorful dish that’s perfect for a comforting meal. With its tender chicken and rich, tomato-infused sauce, it’s sure to become a favorite in your home.