Chicken Legs Braised in Merlot and Dried Fruit
CATEGORY:Main Course- Poultry
These chicken legs are flavorful and so, so tender!!  A perfect winter dish.
PREP TIME: 25 minutes
COOK TIME: 1 hour 30 minutes
  • 8 chicken large legs
  • 2 TBSP olive oil 
  • 1/2 cup Merlot
  • 4 large cloves of garlic- minced
  • 8 fresh thyme sprigs
  • 1 cup mixed dried fruit such as dried cranberries, chopped dried peaches, dried apple rings, chopped pitted prunes, and raisins
  • 5 cups chicken broth

Season chicken legs with salt and pepper. 

In a large heavy skillet, cook chicken legs until skin is golden- approx 10 to 15 minutes. Transfer to a plate.  

Pour off fat from skillet and deglaze with Merlot. Bring to boil.  Continue to cook until liquid is reduced to a syrup.  Add minced garlic, thyme and 1/2 cup dried fruit. Return chicken legs to skillet and add chicken broth. Bring mixture to a simmer and braise, uncovered, for 1 1/2 hours, or until chicken legs are very tender and almost falling off the bone. Transfer to platter and keep warm. 

Pour braising liquid through a sieve into a saucepan.  Using spoon, firmly press liquid out of solids. Return liquid to burner and boil until reduced by about one third.  Add remaining 1/2 cup dried fruit. Simmer sauce until fruit is softened and is thickened, approx. 5 minutes, and season with salt and pepper.  Return chicken legs to sauce to warm and serve.