Chardonnay and Pesto Braised Chicken Legs
Recipe in partnership with Tasty
- Preheat your oven to 350 degrees. Season your chicken liberally with salt and pepper. In a large saucepan, heat the olive oil over medium/high heat. When the oil is hot, add the chicken to the pan (skin side down) and sear for 5 - 6 minutes, or until the skin is golden brown. Flip and sear for an additional minute, then remove from the pan and set on a plate.
- Reduce the heat to low and allow the pan to cool. Then add the onion and garlic. Sweat for 8-9 minutes, then add the Chardonnay. Turn up the heat and bring up to a gentle boil and reduce the wine almost entirely. Then add the Roasted Garlic Chicken Broth and pesto. Bring back to a gentle boil, then add the chicken back to the pan. Top with the cherry tomatoes on the vine, then transfer the pan to the oven and bake for 40 minutes.
- When ready, remove from the pan from the oven. Take out the cooked chicken legs and set aside on a plate. Place the pan back on high heat and reduce the broth by half, about 4 - 5 minutes. Add back the chicken and top with freshly grated Parmigiano and picked basil. Serve with lemons for squeezing and a side of pasta. Enjoy!
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