Name: Wine-Baked Chicken Legs with Marjoram
Yield: 4
Ingredients: 2 large shallots -; 1 bay leaf -; 6 whole chicken legs -; 2 c. dry white wine -; Salt and freshly ground pepper -; 1/4 c. heavy cream -; 4 tbsp. cold unsalted butter -; 2 tbsp. chopped marjoram -

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Ingredients for - Wine-Baked Chicken Legs with Marjoram

1. 2 large shallots -

2. 1 bay leaf -

3. 6 whole chicken legs -

4. 2 c. dry white wine -

5. Salt and freshly ground pepper -

6. 1/4 c. heavy cream -

7. 4 tbsp. cold unsalted butter -

8. 2 tbsp. chopped marjoram -

How to cook deliciously - Wine-Baked Chicken Legs with Marjoram

1. Stage

Preheat the oven to 425 degrees F. Spread the shallots and bay leaf in a 14-by-12-inch baking dish or roasting pan. Arrange the chicken legs in the pan, skin side up, and pour the wine over the legs. Season the chicken with salt and pepper and bake in the upper third of the oven for about 50 minutes, or until the skin is crisp and the chicken is cooked through. Reduce the oven temperature to 300 degrees F.

2. Stage

Transfer the chicken legs to a heatproof platter. Discard the bay leaf. Pour the pan juices into a small saucepan and boil over high heat until reduced to 2 cups, about 10 minutes. Add the cream and boil until reduced by one-third for 5 minutes. Pour the sauce into a large glass measuring cup and let stand for 5 minutes.

3. Stage

Meanwhile, reheat the chicken legs in the oven, about 5 minutes.

4. Stage

Whisk the butter into the sauce, 1 tablespoon at a time, until thoroughly blended. Season the sauce with salt and stir in the chopped marjoram. Spoon the sauce over the chicken legs. Sprinkle with the marjoram leaves and serve.