Get the Recipe: Braised Chicken Legs with Red Wine


  • 8 chicken legs
  • 1 tablespoon paprika
  • 3 tablespoons canola oil
  • 8 ounces button mushrooms
  • 2 bacon strips, cooked & diced
  • 8 large shallots, peeled & halved
  • 2 garlic cloves, sliced
  • 2 sprigs fresh thyme
  • 1 1/2 cups dry red wine
  • 1 1/2 cups chicken broth
  • 4 teaspoons all-purpose flour


  • Season chicken legs with salt, pepper, and paprika. Warm the canola oil in a heavy frying pan. Add the chicken and cook, turning once, until browned, about 2 minutes per side. Transfer to a plate.
  • Add mushrooms, bacon, and shallots to frying pan; sprinkle lightly with salt and pepper. Sauté until brown, about 4 minutes. Add garlic; toss for 1 minute. Add thyme, wine, and 1 1/4 cups broth.
  • Return the chicken to the pan. Cover and reduce heat to medium low. Simmer until the chicken is cooked through, stirring and turning the chicken over occasionally, about 25 minutes.
  • Whisk flour in small bowl. Add 1/4 cup broth, stirring until smooth.
  • Add flour mixture to sauce. Cook until sauce thickens, 3 to 4 minutes. Season sauce to taste with salt and pepper.
  • Divide the chicken amongst 4 warmed plates and serve immediately.