Ingredients
- 4 chicken legs, skin on
- 4 chicken thighs. skin on
- 1 large onion
- 2 stalks celery
- 1 large carrot
- 7 cloves garlic
- ¾ cup san marzano tomato puree (from canned tomatoes)
- 1 bunch thyme
- 1 bunch rosemary
- ½ cup dry white wine
- 4 cups brown chicken stock
- 1 teaspoon red pepper flakes
- Salt to taste
- Olive oil as needed
- 1 clove garlic, peeled
- 2 tablespoon chopped parsley
- ¾ tablespoon red wine vinegar
- ¼ cup olive oil
- 1/2 lemon
- Salt to taste
Preparation
Preheat oven to 350`F. In large sauté pan or braising pan, heat olive oil on medium high heat. Season chicken with salt and sear skin side down first till golden brown. Flip and repeat on bottom side. Remove and reserve.
Add celery, onion, carrot, garlic to pot and cook till lightly caramelized and soft. Next add tomato puree and cook till tomato product is dry. Make a sachet with the herbs and add to the pan.
Deglaze pan with wine. Add dark chicken stock and pepper flakes. Bring to boil reduce to a simmer for 15 -20 minutes to help develop a deeper flavor.
Add browned chicken back to pan and cover tightly with foil. Braise in oven for 1 hour, 15 minutes or till tender. Rest in the braising liquid and serve warm.
Gremolata
Micro plane the garlic into the olive oil and heat on very low heat till oil is slightly warm NOT HOT! Take off heat and add the lemon zest, vinegar and parsley. Season with salt and reserve.
To serve:
Arrange chicken leg and thighs on platter strain sauce and skim off excess fat. Scatter the braised vegetables around the chicken and pour hot sauce all around. Garnish with gremolata directly on the chicken pieces.
