Prep Time: 24 hours
Cook Time: 2 minutes
Total Time: 24 hours, 2 minutes
- 2 chicken leg quarters
- 1 carrot; peeled and finely chopped
- 1 sm stalk celery; finely chopped
- 1/2 md onion; finely chopped
- 1 bay leaf
- 2 sprig rosemary; bruised*
- 1 lg clove garlic; smashed
- 1 c red wine (I recommend pinot noir or zinfandel)
- 1/2 c chicken stock/broth (may not be needed)
- Salt and pepper
1. Put duck legs in a gallon plastic bag and add remaining ingredients. Refrigerate for 18 - 24 hours, turning occasionally.
2. Heat oven to 275F.
3. Remove legs from bag (keeping marinade) and remove skin. Place skinless legs in a small Dutch oven or heavy oven-proof sauce pan then add marinade. The liquid should come half-way up the sides of the meat, if not, add some chicken stock/broth.
4. Place over medium high heat and bring just to a boil. Cover and move pot to the center of the oven.
5. Cook for 2 1/2 hours, turning legs half way through.
6. When chicken is done, remove legs from pot and set aside. Remove bay leaves and rosemary sprig and discard. Using either a stand-alone blender, a food processor, or a hand blender puree sauce. Serve breasts over rice, polenta, or pasta drizzled with sauce, and garnished with skin and a few fresh rosemary leaves.
*To bruise herbs, roll the sprigs between your palms.