How To Make Wine-Baked Chicken Legs with Marjoram
Sink your teeth into these succulent baked chicken legs, that’s cooked in a creamy white wine sauce, for a belly-filling and luscious dinner meal!
Serves:
Ingredients
- 2large shallots
- 1bay leaf
- 6whole chicken legs
- 2cupdry white wine
- salt and freshly ground pepper
- ¼cupheavy cream
- 4tbspunsalted butter,cold
- 2tbspmarjoram,chopped
Instructions
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Preheat the oven to 425 degrees F.
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Spread the shallots and bay leaf in a 14×12-inch baking dish or roasting pan. Arrange the chicken legs in the pan, skin side up, and pour the wine over the legs. Season the chicken with salt and pepper.
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Bake in the upper third of the oven for about 50 minutes, or until the skin is crisp and the chicken is cooked through.
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Reduce the oven temperature to 300 degrees F.
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Transfer the chicken legs to a heatproof platter. Discard the bay leaf.
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Pour the pan juices into a small saucepan and boil over high heat for about 10 minutes, until reduced to 2 cups. Add the cream and boil for 5 minutes until reduced by one-third.
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Pour the sauce into a large glass measuring cup and let stand for 5 minutes.
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Reheat the chicken legs in the oven for about 5 minutes
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Whisk the butter into the sauce, 1 tablespoon at a time, until thoroughly blended. Season the sauce with salt and stir in the chopped marjoram.
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Spoon the sauce over the chicken legs, sprinkle with the marjoram leaves, and serve. Enjoy!
Nutrition
- Calories: 1390.68kcal
- Fat: 99.50g
- Saturated Fat: 33.29g
- Trans Fat: 0.78g
- Monounsaturated Fat: 38.76g
- Polyunsaturated Fat: 18.01g
- Carbohydrates: 13.06g
- Fiber: 2.20g
- Sugar: 4.75g
- Protein: 86.32g
- Cholesterol: 530.79mg
- Sodium: 1641.29mg
- Calcium: 113.15mg
- Potassium: 1321.17mg
- Iron: 5.35mg
- Vitamin A: 307.20µg
- Vitamin C: 4.83mg
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