BRAISED SPICY CHICKEN LEGS

BRAISED SPICY CHICKEN LEGS

INGREDIENTS:

Chicken legs - 2

Medium onion - 2 diced

Carrot - 1

Celery - 1 stalk 

Leek - 1 stalk of

Bay leaf - 2

Garlic clove bashed - 1

Sprigs thyme - 2

Tomato puree - 1 tsp

Red wine - 1 cup

Vegetable stock

Green chilies - 4 to 6

Red chili powder - 1 tsp of

Butter and oil - 2 tbsp

Black paper - 1/2 tsp

Salt - to taste 

For Garnish:

Butter - 100 gm

Mushrooms - 1

Green trimmed - 120 gms

Baby carrots - 6

Shallots peeled whole - 12

HOW TO COOK:

• Wash and pet dry the chicken legs. 
• In a pan, heat up the oil and butter season and cook the chicken legs evenly on all sides till light brown in color. 
• Remove from oil and set it aside. 
• In the same pan, all the onions, leeks,carrots, celery,garlic,bay leaf and saute to a rich brown color.
• Add 1 tsp of tomato puree, red wine,green chilies,red chili powder and mix it well.
• Add thyme. 
• Cook for 5 to 7 minutes. 
• Add the chicken thighs back into the casserole and cover with the stock.
• Let this simmer for 15 to 20 minutes.

For Garnishing 

• Sweet of the shallots and mushroom season to taste. 
• Add butter, baby carrots and beans. 
• Then toss in with the rest of the garnish. 
• To serve, place the chicken legs, top it with the sauteed vegetable and pour the sauce over it.