Chicken Legs In Cassis
|Whole chicken legs||2 Pound (4 Pieces)|
|White pepper||To Taste|
|Ground nutmeg||To Taste|
|Salad oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced / pressed|
|Cassis vinegar/Raspberry vinegar||2 Tablespoon|
|Tomato paste||2 Teaspoon|
|Dried currants||1⁄4 Cup (4 tbs)|
|Regular strength chicken broth||3⁄4 Cup (12 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Creme de cassis||1⁄4 Cup (4 tbs)|
|Black currant liqueur||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Tablespoon|
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.