Time: 2 hours 40 minutes
Complexity: easily
Servings: 4

For this recipe, you'll need a large oven-safe casserole with a lid. Chicken legs are braised in white wine with red onion, carrots, dried apricots, garlic, and rosemary, resulting in a juicy, flavorful meal that literally falls off the bone. Serve with cornmeal grits and cheese. Serve the chicken with the juices and vegetables from the casserole.

Ingredients:

Chicken

• 4 chicken legs
• 2 tbsp. l. olive oil
• 8 peeled garlic cloves
• 4 carrots, coarsely chopped
• 2 red onions, cut into quarters
• 2 cups dry white wine
• 2 cups chicken broth
• 16 dried apricots
• 4 sprigs of rosemary
• Chopped parsley, for serving

Corn porridge with cheese

• 3 cups lightly salted chicken broth
• 3/4 cup instant corn grits
• 2 cups grated sharp cheddar
• 110 g of cream cheese
• 2 tablespoons salted butter

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

corn grits, chicken, white wine, carrot, red onion, dried apricots, rosemary

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Preparation:

Step 1
• Preheat the oven to 325°F (160°C). Heat the olive oil in a large Dutch oven over medium heat. Season the chicken with salt and pepper. When the oil is hot, place the chicken pieces skin-side down in a single layer in the Dutch oven. Cook on both sides, turning several times, until the skin is golden brown, about 4 minutes. Transfer to a plate and set aside.
Step 2
• Add the garlic, carrot pieces, and onion quarters to the pot, then the wine, broth, dried apricots, and rosemary. Stir, then return the chicken to the pot. Bring to a simmer, cover, and simmer in the oven until the chicken and vegetables are tender, about 2.5 hours.
Step 3
• Serve the chicken over cornmeal with onions, carrots, garlic, and dried apricots, adding a spoonful or two of the cooking liquid from the cauldron. Sprinkle with parsley.
Step 4
• Corn porridge with cheese:
  
  Bring the chicken broth to a boil over medium heat. Slowly stir in the grits, then bring back to a boil and cook for 3–4 minutes.
Step 5
• Reduce heat to low and add the cheddar and cream cheese. Cook until the cheddar and cream cheese are melted, another 3–4 minutes. Stir in the butter and keep warm until ready to serve.

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