Chicken Legs in White Wine Sauce

• 4 chicken legs with thighs attached, about 2 3/4 pounds total
• Salt and freshly ground white pepper to taste
• 2 tablespoons vegetable oil
• 1/2 pound small mushrooms, cleaned
• 16 white pearl onions, peeled, or 8 small white onions, peeled
• 2 teaspoons finely chopped garlic
• 2 tablespoons flour
• 1 1/2 cups dry white wine, Burgundy-style preferred
• 1 1/2 cups fresh chicken broth or canned
• 1 bay leaf
• 2 sprigs fresh thyme or 1 teaspoon dried
• 2 sprigs parsley stems
• 2 whole cloves
• 2 tablespoons butter
• 2 tablespoons chopped parsley

1. Sprinkle the chicken legs with salt and pepper.
2. Heat the oil in a skillet large enough to hold the legs in one layer.
3. Add the pieces skin side down.
4. Add the mushrooms, onions and garlic.
5. Cook over medium-high heat until lightly browned on one side, about 3 minutes.
6. Turn the pieces and continue cooking, stirring, about 3 minutes more.
7. Pour off the fat, add the flour and blend well for about 3 minutes more.
8. Add the wine, broth, bay leaf, thyme, parsley stems, cloves and salt and pepper.
9. Bring to a boil, cover tightly, and simmer for 15 minutes.
10. Transfer the chicken, mushrooms and onions to a serving platter.
11. Discard the bay leaf, the sprig of thyme and parsley stems.
12. Check for seasoning and reduce the sauce if too thin.
13. Stir in the butter and pour the sauce over the chicken.
14. Sprinkle with parsley.

chicken, salt, vegetable oil, mushrooms, white pearl onions, garlic, flour, white wine, chicken broth, bay leaf, thyme, parsley, cloves, butter, parsley

Taken from cooking.nytimes.com/recipes/4725 (may not work)