2pieceschicken leg with back attached, split at joint (*see notes)
1largeshallot, peeled and diced
1clovegarlic, chopped
3/4cupchicken stock
3/4cupdry Riesling wine
1Tablespoonbutter
8oz.package whole cremini mushrooms, sliced
Salt and freshly ground pepper
2Tablespoonsfresh parsley, chopped
2Tablespoonslemon juice
1/3cupheavy cream
1Tablespooncornstarch
Salt and freshly ground pepper
Prevent your screen from going dark
Instructions
Preheat oven to 350F.
Heat olive oil in an oven-proof skillet over medium-high heat. Split chicken pieces at the joint into a back piece and a drumstick. Season with some salt and pepper. Add chicken pieces to pan, skin side down. Cook until the skin is quite golden, about 4-5 minutes. Flip over and cook the other side and cook an additional 2-3 minutes. Transfer to a plate.
If there is a lot of fat in the skillet, spoon of some, leaving a good tablespoon or so. Still cooking over medium-high heat, add the shallots and garlic and cook, stirring, until just softened, about 1 minute. Add the wine and allow to boil for at least 1 minute, to burn off the alcohol taste. Add the stock and thyme to the pan. Stir to combine. Return chicken pieces to the pan and transfer to the preheated oven until chicken is cooked through (165F when tested with a thermometer in the thickest part of the chicken), about 25-30 minutes.
Meanwhile, heat butter in another skillet over medium-high heat. Add the mushrooms. Season with salt and pepper. Cook, stirring regularly, until mushrooms are quite golden. Turn off heat under mushrooms until chicken is done.
When chicken is done, remove from oven and then remove chicken to a plate. Add the mushrooms to the skillet with the wine/stock braising liquid. Place over medium heat on the stove-top. Stir in the chopped parsley and lemon juice. Mix together the cornstarch and cream. Add to the pan and cook, stirring, until sauce thickens. Taste sauce and add additional salt and pepper, as needed. Return chicken to pan and allow to sit in the warm sauce a few minutes to re-warmed before serving.
Notes
Chicken legs with back attached are sometimes called chicken quarters. To split, use a sharp knife through the softest part of the joint, to create a thigh-sized piece and a drumstick.Be sure to read the notes above this Recipe Card for more tips, options, substitutions and variations for this recipe!