Chicken Legs, Marinated with Red WIne

By Gibby

Ingredients

• 2 lbs of chicken legs
• 2 onions
• 3 carrots
• 3 shallots
• 1/4 lb of of mushrooms
• 1 bottle of red wine
• 2 bay leaves
• 1 tbsp of sugar
• 3 sprigs of thyme
• 1/4 lb of bacon
• 1 tbsp tomato paste
• 3 tbsp canola oil
• 2 garlic cloves

Details

Adapted from bing.com

Preparation

Step 1

1. Peel the shallots and onions and dice. Dice the peeled carrots and add all to large bowl with the chicken legs
2. Add the garlic, thyme sprigs and bay leaves. Pour in the red wine, cover well and leave to marinate in the refrigerator overnight.
3. Take the marinated chicken legs from the frige.
4. Cut the bacon into fine strips. Dice the button mushrooms.
5. Remove the chicken parts from the marinade and leave to drain on kitchen paper.
6. Pour the vegetable marinade through a sieve and collect the wine in a bowl. Season the chicken legs
7. Heat the olive oil in a large saucepan and fry the chicken legs from both sides until light brown. Add the bacon strips and fry. Add the button mushrooms, herbs, and garlic.
8. Then stir in the onions from the marinade. Stir well and continue to cook for 10 minutes.
9. Make a little room on one side of the saucepan, and the tomato paste. Allow to roast for 1 minute and the stir in with all ingredients. Pour in the wine and continue to cook over medium heat until the wine has reduced. Turn the chicken legs occasionally.
10. Remove the bay leaves and herb sprigs from pot and serve.