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Chicken Legs Braised in Syrah

Chicken Legs Braised in Syrah
Serving Size:
Cooking Time:
Imperial (US)
  • 4 chicken legs with thighs attached (buy good organic ones)
  • 1 tsp herbes de Provençe
  • 1 tsp Kosher salt
  • 1/2 tsp ground pepper
  • 2 tbsps butter
  • 1 large onion, cut in half and sliced thin
  • 4 cloves of garlic, minced
  • 2 strips of bacon, diced
  • 3 cups Syrah (leaves 1 glass for the cook)
  • 1 cup chicken stock
  • 14 pitted prunes
Heat oven to 350°
Mix the salt, pepper, and herbs in a small bowl. Pat the chicken thighs dry with a paper towel and rub the thighs all over with the spices.
Heat a large skillet over medium-high heat and sear the chicken legs, skin side down, until skin is brown and slightly crispy. Set aside.
In a roasting pan large enough for all four chicken legs side by side, melt the butter over medium heat. Add the onions, bacon, garlic and herbs and cook while stirring for about 15 minutes. Turn up the heat to high and add 1/2 cup red wine. Simmer and scrape up the bits from the bottom of the pan. Add the rest of the wine, the chicken stock and the prunes. Turn heat to low and simmer for 10 minutes.
Place the chicken legs in the pan, skin side up. Spoon a little of the sauce over the chicken.
Roast in the oven for 1 hour. Halfway through, spoon some of the sauce over the chicken. If your sauce is getting too thick, add a little more stock or water.
Serve with "lazy gratin", rice, or butter noodles. Enjoy!
Recipe by Jane O'Riordan
Terre Rouge and Easton Wines


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