Slow Roasted Chicken Legs with Sun Dried Tomatoes
- .5 oz .5 oz .5 oz Morel mushrooms, dried
- .5 oz .5 oz .5 oz Shiitake mushrooms, dried
- .5 oz .5 oz .5 oz Oyster mushrooms, dried
- 6 whole 6 whole 6 whole Chicken Leg Quarter
- .5 tsp .5 tsp .5 tsp Sea Salt
- .5 tsp .5 tsp .5 tsp Black Pepper
- 2 Tbsp 2 Tbsp 2 Tbsp Olive Oil, Extra Virgin
- 2 whole 2 whole 2 whole Onion, quartered
- 8 clove 8 clove 8 clove Garlic, peeled and cut into 1/4 inch sticks
- .5 cup .5 cup .5 cup Red wine, Cabernet Sauvignon
- .5 cup .5 cup .5 cup Sun Dried Tomatoes, chopped
- 1.5 cup 1.5 cup 1.5 cup Water, boiling
- 2 sprig 2 sprig 2 sprig Rosemary, fresh
- 3 Tbsp 3 Tbsp 3 Tbsp Honey, Raw
- 1 Tbsp 1 Tbsp 1 Tbsp Balsamic Vinegar
- Soak the dried mushrooms overnight in just enough water to cover them. Drain and set aside.
- Preheat the oven to 175 degrees.
- Season the chicken legs on both sides with the salt and pepper.
- In a cast iron casserole on the stove top, heat the olive oil over medium heat. Add the onion and sautu00e9 until translucent, about 5 minutes. Add the garlic and sautu00e9 another minute. Add the wine and bring to boil. Simmer until the liquid is reduced by half, about 5 minutes.
- Add the mushrooms, sun dried tomatoes, rosemary and boiling water and stir.
- Arrange the chicken leg quarters on top of the vegetables and cover the pot. Place the pot in the oven and roast until the internal temperature of the thickest part of the thigh registers 170 degrees, 8-10 hours.
- Remove the pot from the oven and increase the oven temperature to 500 degrees.
- Mix the honey and balsamic vinegar together in a small bowl. Brush the honey and balsamic vinegar mixture onto the chicken leg quarters.
- Return the pot to the oven, uncovered, and roast until the chicken is golden brown, about 15 minutes.
- Serve the chicken topped with some of the stewed tomatoes and mushrooms.
Adapted from Andrew Schloss's "Cooking Slow: Recipes for Slowing Down and Cooking More"
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