by AmyW
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my 3 recipes »
AmyW's Notes:
Expand5 tablespoons olive oil, divided into 2 tbs and 3 tbs Ask a question about this ingredient
3 tablespoons fresh rosemary, minced Ask a question about this ingredient
3 tablespoons fresh thyme, chopped Ask a question about this ingredient
3 tablespoons fresh sage, chopped Ask a question about this ingredient
8 chicken leg quarters, rinsed with cold water and patted dry Ask a question about this ingredient
1/4 teaspoon kosher salt Ask a question about this ingredient
1/2 teaspoon fresh ground pepper Ask a question about this ingredient
1 pound sweet or hot Italian sausage, depending on your zesty preference, cut into 1-inch pieces Ask a question about this ingredient
3 cloves garlic, minced Ask a question about this ingredient
1 large sweet onion, diced Ask a question about this ingredient
3 stalks of celery, diced Ask a question about this ingredient
2 medium-sized fennel bulbs, trimmed, cut in half and then cut into 1/4-inch slices Ask a question about this ingredient
2 cups white wine, divided in half Ask a question about this ingredient
1 pound baby carrots Ask a question about this ingredient
4 Yukon Gold potatoes, peeled and cut into 1/2-inch pieces Ask a question about this ingredient
1 14.5-ounce can of diced fire roasted tomatoes, such as Muir Glen Ask a question about this ingredient
1 orange, juiced Ask a question about this ingredient
1 cup chicen broth or stock, if needed Ask a question about this ingredient
Preheat oven to 350 degrees.
Ask a question about this stepCombine 2 tbs of oil and the next three ingredients in a small bowl to make an herb paste. Set aside to let the herbs get all happy.
Ask a question about this stepPrepare surface of large roasting pan with non-stick spray or olive oil.
Ask a question about this stepIn a large sauté pan on the stove, heat the remaining 3 tbs of oil over medium to medium-high heat, adjusting accordingly to avoid burning. Season leg quarters with the ¼ tsp salt and ½ tsp fresh ground pepper, using more or less to your taste preferences. Sear leg quarters until golden brown on both sides, working 2 to 3 leg quarters at a time as pan size allows. Remove leg quarters and set aside on large work surface or platter.
Ask a question about this stepAdd sausage pieces to the pan, drizzling in more oil if necessary. Sauté until browned, then remove from pan to a plate or bowl.
Ask a question about this stepAdd garlic, onion, celery and fennel to the pan and sauté. Add one cup of white wine to deglaze after about 2 minutes and continue to sauté until onions and fennel start to soften and take on a golden color. Remove pan from heat.
Ask a question about this stepTime to revisit the leg quarters. Rub the herb paste evenly all over them and leave them on the work surface.
Ask a question about this stepIn the large roasting pan, combine contents of the sauté pan with the sausage, carrots, potatoes, can of tomatoes, juice of the orange and the cup of white wine. Give it a good stir, then nestle the leg quarters into the vegetable-sausage mixture. Sprinkle with salt and pepper to taste.
Ask a question about this stepRoast for 40-50 minutes, giving the veggies the occasional stir. If it looks like mixture is getting too dry, add broth/stock as needed during roasting. Juice of chicken should run clear, not pink, when pricked with fork.
Ask a question about this stepRemove pan from the oven. Serve with some crusty bread to sop up the juices. Enjoy!
Ask a question about this step
Kitchen Arts & Letters is a culinary bookstore on Manhattan's Upper East Side.
