October 29, 2009
My First Home Cooked Meal in Paris: Braised Chicken Legs
Braised chicken with leeks, carrots, garlic, cherry tomatoes and red wine. As with most chicken dishes I make, I ended up more interested in sopping up the sauce with bread than actually eating the meat. Still, it was a huge success. A play-by-play in pics, after the jump.
Cleaning some leeks, drinking some wine.
Mise en place.
I browned the chicken, then sauteed the veggies.
Added the tomatoes, some parsley and red wine.
Then in went the chicken, and some liquid. Cover and cook for 45 minutes, and dinner is served.