We’ve cooked this rosemary chicken recipe from Saveur a few times now and it has been consistently delicious. It only has a few ingredients, and we nearly always pick up 2 chicken legs at the farmers’ market, so it’s easy to put together when we don’t have any other plans.
First, we season the chicken legs with salt and pepper, then dredge them in flour. In a dutch oven, we heat some olive oil and brown the chicken legs, 10 minutes on each side. Next, we add one cup white wine, 3 sprigs of fresh rosemary, and one dried bay leaf, and cook until the wine reduced by half, about 2 minutes. Then we add 1 1/2 cups of water and bring it to a boil.
Next, we cover the dutch oven and transfer it to the oven, at 425 degrees F. This cooks for about 45 minutes, then we remove the lid and cook for another 5 minutes uncovered to crisp. At this point we remove the chicken from the dutch oven, then add juice of one lemon to the pan sauce. We serve the chicken with the pan sauce drizzled over it, with vegetables and some kind of starch on the side. It’s also great with some crusty bread!