Cooking Light September 2010I do not like chicken legs. It's not the meat or the flavor. I CAN.NOT.STAND having to pull things out of my mouth like bones, cartilege, stuff like that. Legs are FAMOUS for that with me. There's just all these other...pieces...that I can't stand to have in my mouth. So, I don't eat them unless forced to.
Well, in my rush to grocery shop I accidentally bought a package of legs and not thighs from BJs. *sigh* Now I'm stuck with them and have to find some way to eat them without gagging. Yes, I gag sometimes when eating them. S doesn't care either way. He'll eat them no problem...but then again he eats the cartiledge at the top of the wing bones. *shudder*
So, I thought, "A long slow braise....that might help." Hence the fricken chicken, see? *gigglesnort* This NEEDED to be a slow cooker recipe, so I made it one. I took the legs and skinned them. Then I browned the skinned legs in a pan over medium high heat until nice a crispy and turned repeating the same on the second side. Then they all went into a slow cooker coated with cooking spray. Seriously? Would you bake in a casserole without coating it first? Well, it's the same situation here!
I deglazed the pan with 3/4 cup of dry white wine; making sure to scrap up all those nummy little browned bits of chicken goodness. I poured that over the chichen legs, added 1 T dried sage and 1 T dried thyme, and salt and pepper to taste. I chopped 3 cups of baby carrots until large pieces and quartered 2 cups of mushrooms. These went into the slow cooker along with 2 cups of chicken broth. I set it to low and let it "braise" for about 10 hours.
They were edible and I didn't choke. Seriously, they were tasty. I will probably do this again with chicken thighs and will more than likely like it more than I did last night. I, for the life of me, cannot seem to find the stupid pearl onions. Neither frozen nor canned can be located in WalMart and I AM.NOT going to peel fresh ones just for this recipe. So, the next time I make it, I will probably include a quartered onion or something like that.
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