Mouthwatering deliciousness and that can be ready in 45 minutes.
Crunchy and pretty darn cute, mini pickles, known as cornichon both in French and English, have a sharper bite than a dill pickle and are a French pantry staple to accompany cheese, pâté or charcuterie (cured meats). In this dish their tart acidity creates a truly mouth-watering sauce. Hard cider and a dollop of butter whisked in at the end softens their zing, to make a very round, full bodied sauce that in my experience goes very well with oven roasted potatoes or fresh egg noodles.
Maille is the most popular brand and the easiest to find outside of France. You will find them shelved next to the pickles and olives in most grocery stores.
Braised Chicken Legs with Vinegar and Cornichon
Ingredients
- Serves 4
-
- 4 Chicken legs, around 14 oz each (thighs with drumsticks attached)
- 1 tbsp butter
- 2 tbsp oil
- 1 cup shallots, thinly sliced
- 2 cloves of garlic, thinly sliced
- 1 cup cornichons with brine, sliced in half horizontally
- 1 cup apple cider vinegar
- 1 cup chicken broth
- 1 cup hard cider (brut)
- Sea salt and freshly ground black pepper
- 4 tbsp cold butter
Instructions
- 1. Pat the chicken legs dry and season on both sides with salt and pepper. Heat butter and oil in a large Dutch oven or skillet (large enough to hold the legs in one layer without crowding). Brown the meat on both sides, starting skin side down, over medium heat. This can take from 5 to 10 minutes. Remove the brown legs to a platter and pour off most of the fat. Return the pan to the burner and lower the heat.
- 2.Add the chopped shallots to the pan and garlic to the pan and cook, stirring, to prevent burning. When soft, add the cornichons and their brine. Continue cooking over low heat, loosening any brown bits from the bottom of the pan. Simmer gently to reduce the brine by half.
- 3.Pour the vinegar, the chicken stock and the cider to the pan and stir to mix everything together. Return the browned chicken legs to the pan, along with any juices, arranging them in a single layer. The liquid in the pan should come almost to the top of the pieces, but not cover them. If you need to top it , add more chicken stock.
- 4.Bring to a boil, then reduce to a gentle simmer. Cover tightly, reduce the heat to low and braise on the stove top for 30 to 40 minutes. (Alternatively, place in a 350° oven and braise for 35 to 40 minutes). The legs are done with the meat is tender when pierced with a fork and the meat of the drumstick has separated from the bone. (Quality farm raised chicken, birds that have spent time out of doors, will have tastier but firmer meat and may need more cooking time.)
- 5.Remove the legs and most of the vegetables from the braising liquid to a serving platter. Keep warm. Return the pan to heat, bring to a boil and reduce the liquid by about 1/3. Whisk in the cold butter. Taste the sauce; adjust for salt, pepper and butter.
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https://www.charlottepuckette.com/recipes/main-dish-meatpoultry/braised-chicken-legs-with-vinegar-and-cornichon/
