Chicken Legs In Cassis Recipe
Ingredients
| 4 whole chicken legs 1 1/2 to 2 lbs. total | ||
| Salt, Pepper and Nutmeg | 1 To taste | |
| Butter/Margarine | 2 Tablespoon | |
| Salad oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), pressed | |
| 2 tablespoons cassis vinegar or raspberry vinegar | ||
| Tomato Paste | 2 Teaspoon | |
| Currants | 1/4 Cup (16 tbs), dried | |
| 3/4cup regular-strength chicken broth | ||
| 1/4 cup each dry white wine and creme de cassis | ||
| Black currant liqueur | ||
| All purpose flour | 1 Tablespoon | |
Directions
Rinse chicken, pat dry, and sprinkle with salt, white pepper, and nutmeg.
Melt 1 tablespoon of the butter in oil in a wide frying pan over medium-high heat.
Add chicken and cook, turning once, until browned on both sides 10 to 12 minutes.
Stir in garlic, vinegar, and tomato paste; sprinkle with currants.
Pour in broth, wine, and creme de cassis.
Bring to a boil.
Reduce heat, cover, and simmer until meat near thighbone is no longer pink; cut to test about 25 minutes.
Smoothly mix flour with remaining 1 tablespoon butter; set aside.
Lift chicken from pan, reserving drippings; transfer chicken to an ovenproof platter or shallow casserole and keep warm in a low oven while completing sauce.
Boil liquid in frying pan over high heat, stirring often, until reduced by about a third.
Blend in butter-flour mixture a little at a time, stirring constantly with a whisk, until sauce is thickened and shiny.
Pour over chicken.
Melt 1 tablespoon of the butter in oil in a wide frying pan over medium-high heat.
Add chicken and cook, turning once, until browned on both sides 10 to 12 minutes.
Stir in garlic, vinegar, and tomato paste; sprinkle with currants.
Pour in broth, wine, and creme de cassis.
Bring to a boil.
Reduce heat, cover, and simmer until meat near thighbone is no longer pink; cut to test about 25 minutes.
Smoothly mix flour with remaining 1 tablespoon butter; set aside.
Lift chicken from pan, reserving drippings; transfer chicken to an ovenproof platter or shallow casserole and keep warm in a low oven while completing sauce.
Boil liquid in frying pan over high heat, stirring often, until reduced by about a third.
Blend in butter-flour mixture a little at a time, stirring constantly with a whisk, until sauce is thickened and shiny.
Pour over chicken.
Chef
