Spring is a time of newness and rebirth. It sounds cliché but I definitely feel the seasonal shift in a way that makes me want to spruce up my house and garden, take on new projects and learn new things. Though I typically leave no stone unturned, seize the day and never miss an opportunity, I too have a bucket list. I generally don’t believe in these types of list, feeling they can act as a crutch to avoid taking the world by the tail in the moment, but I simply don’t have enough time in a day to do it all so I keep jotting down new things to take on when I have the time.
My current quest is Braising. We’ve all heard the term and eaten braised foods, but I suspect if I were to do an on the street quiz, most people don’t actually know what it is or how to prepare braised food. Braising is a several step process that consists basically of searing a main protein in oil, removing it from the cooking vessel, adding mirepoix (chopped vegetables) to the pan to cook, returning the protein to the pan and adding small amount of liquid which is brought to a simmer and the dish is then finished, covered, in the oven.
Each step is not lengthy or complicated and the end result is divine, supple meat and perfectly cooked vegetables in sauce. It was originally developed as a method to cook inexpensive cuts of meat which might be tougher in consistency, to tenderize the meat to a more pleasing texture. The method allows the flavors released in the initial searing to become melded with the mirepoix and braising liquid, hence using all the flavors fully. It is generally done in a heavy covered pan which is shorter than a traditional casserole or Dutch oven, though it will certainly work with other cooking vessels.
I had my thoughts on Mother’s Day as well as spring when deciding what to cook for my maiden braising voyage. I decided on Vermouth-Braised Lemon Chicken Legs loving the idea of a light, flavorful dish made with sophisticated flavor from the vermouth and freshness from lemon. I will admit after making this I really wondered why I had not started doing this regularly a long time ago. As mentioned before, though there are multiple steps, they are quite easy.
I don’t think there is a more comforting dish than chicken with crisp skin, and the braising method produces succulent chicken sealed with irresistibly crunchy skin! I added some local fingerling potatoes in the most beautiful shade of deep rose and they also were flawless. This one pot dish is effortless to cook, beautiful to behold and is ready in less than an hour.
Recipe
Vermouth-Braised Lemon Chicken Legs
Ingredients
- 2 tablespoons Olive Oil
- 4 Chicken Legs (thigh and drumstick attached), rinsed and patted dry with a paper towel
- Kosher Salt and Ground Black Pepper
- 2 large Shallots , diced
- 5 Garlic Cloves , diced
- ½ cup Dry Vermouth
- 1 cup Low Sodium Chicken Broth
- 2 tablespoons Lemon Juice
- 6 sprigs fresh Thyme
- 1 Lemon , cut into 8 wedges vertically
- 1 pound Fingerling Potatoes , halved lengthwise
Instructions
- Preheat the oven to 350 degrees. Lightly salt and pepper the chicken legs.
- In a 3 ½ quart braiser or large heavy skillet with lid, heat the olive oil over medium-high heat. When it is shimmering, place the chicken legs bottom-side down into the skillet. Flip over after 5 minutes using a spatula to gently release any skin that might be sticking to the pan.
- Cook for more 5 minutes and remove the chicken from the pan and set aside.
- Drain all the fat from the pan except 1 tablespoon. Reduce the heat to medium and add the shallots and garlic. Sauté until shallots are limp; approximately 4 minutes.
- Raise heat back to medium-high and add the vermouth and chicken stock (be careful of any hot splattering of the liquid). Scrape the bottom of the pan with a heatproof spatula to release any pan drippings into the liquid. Boil for 1 minute.
- Add the lemon juice and thyme sprigs. Return the chicken legs to the pan. Add the potatoes, cover and place into the preheated oven.
- After 20 minutes uncover the pan, place the lemon wedges around the chicken, recover and allow to cook another 15 minutes. The final temperature should register 165 degrees on a meat thermometer.
- Serve the chicken legs with a side of potatoes, drizzled in some of the pan sauce.
Nutrition
In my family Le Creuset has adorned every kitchen for the past three to four generations. We’ve all cherished our traditional cast iron enamel French Ovens in dazzling colors, from the original orange ‘Flame’ to more modern shades. The sturdiness, uniform heat conductivity and lifetime guarantee make Le Creuset both a staple of an active kitchen but a life-long kitchen companion as well.
Le Creuset has just released a new color, Amethyst, a sophisticated purple tone in a matte finish that is as fine as the gem for which it is named. To celebrate the newness of spring, learning new things, Mother’s Day and the new gorgeous Amethyst matte cookware, Le Creuset is generously giving away one 3 ½ quart Braiser, (in Amethyst of course) to a US (only) Boulder Locavore follower! Please enter to win!
Disclosure: I was supplied a Le Creuset Braiser for the purpose of the post. All opinions are my own.
Melonie says
Spring foods: fresh little peas. 🙂
Cheryl Larimer says
I don’t have a specific food but I like when spring comes and we switch to lighter foods and away from the heavy foods. Looks like a great recipe, I agree that crispy chicken is totally the best – I will have to try it. That is an awesome looking braiser!
Debra Guillen says
I want to win this giveaway
HS says
I like mustard asparagus.
Don Cresswell says
Can’t wait to try this recipe and would love to win that giveaway
Tammy Woodall says
We would love to win this Le Creuset 3 1/2 quart Braiser. It would be perfect to cook vegetables from the garden, like ocre, field peas, Roast with Carrots and Potatoes, the possibilities are endless.
Hannah says
After a cold, snowy Boston winter I am so excited for spring foods and can’t get enough. I’d love to try some new techniques with this le creuset!
Anne says
Ah, spring! I love rhubarb and have lots of recipes for using it. Here in Maine, strawberries are a summer fruit, so I rarely enjoy the rhubarb-strawberry combination. I also love spring asparagus, but I hardly ever buy it because all I can find is imported from Mexico or Peru. Fiddleheads are a Maine spring delicacy, but I think they must be an acquired taste (I made some once and only once!).
Toni Dash says
Do they not grow asparagus in Maine, Anne? We’ve been enjoying local asparagus but I envy you the fiddleheads just because I’d like to try to make them. Also ramps!
Anne says
Yes, asparagus can grow in Maine, but I don’t have access to any. Sadly, farmer’s markets are few and far between (especially any time other than high summer), and unfortunately, their produce is generally very expensive. 🙁
I’ve read about ramps and would like to try them. Maybe someday, if I run into someone who can show me what they look like in real life.
Rust says
I love melons and corn on the cob. I’d also love that gorgeous braiser!
sue|theviewfromgreatisland says
Oh Toni, what a wonderful dish, and what an amazing pan! It’s so funny because my husband and I were just talking yesterday about how we should cook more with vermouth!
Toni Dash says
Isn’t that funny?! I originally was going to use wine but as I meandered mentally through how I wanted the dish to be landed on vermouth. So glad I did. It was perfect in this dish.