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Chicken Legs In Cassis

fast.cook's picture
Ingredients
  Whole chicken legs 2 Pound (4 Pieces)
  Salt To Taste
  White pepper To Taste
  Ground nutmeg To Taste
  Butter/Margarine 2 Tablespoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Ingredient: 
Chicken
Interest: 
Quick

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