Directions

1. Sear 4 whole Belcampo Chicken Legs (drumstick and thigh) in 2T melted ghee in a deep 10 or 12” skillet or casserole until they are browned on both sides.

2. Remove chicken from the pan, reduce heat and add 1 tablespoon olive oil to the pan. Add 4 chopped shallots and 4 minced cloves of garlic. Cook over very low heat for 5 minutes.

3. Add the chicken back to the pan and sprinkle with salt and pepper, add enough white wine to cover the chicken and bring to a simmer, about one whole bottle.

4. Add 3 sprigs fresh thyme and a bay leaf to the chicken. Cook covered on a low simmer for 45 minutes and then remove the cover and cook for another 45 minutes until fork tender. If the liquid boils down, turn down the heat and add more liquid – water, wine or broth is all fine for this additional liquid

5. Remove chicken from the pan and strain the remaining pan juices.

6. Melt 2 Tablespoons butter in the skillet and add 3 tablespoons flour to make a roux, whisking until it is a crumbly paste. Add the braising liquid back to the pan and whisk until fully blended. Season to taste with salt and a splash of sherry vinegar.

7. Simmer until this gravy is thickened and reduced (about 5 mins), add chicken legs back to the pan and simmer in the gravy to reheat.