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Sauteed Garlic Chicken Legs photo

Chef: qgriffith

  • serves 6
  • cook time 35 minutes

Chicken legs are seasoned with herbs then cooked until brown. To give a bit of flavor to this dish the legs are served with a sauce made from pain juices mixed with balamic vinegar and garlic


  • 1/4 cup - balsamic vinegar
  • 1/2 teaspoon - black pepper
  • 6 whole - chicken legs skinless
  • 12 cloves - garlic thinly sliced
  • 1/2 teaspoon - kosher salt
  • 1 teaspoon - marjoram dried
  • 1/2 teaspoon - olive oil extra virgin
  • 1/4 cup - red wine dry
  • 3 whole - scallions chopped
  • 1 teaspoon - thyme leaves dried
  • 1/3 cup - water



  1.  In a small bowl combine all the spices; thyme, marjoram, 1/4 teaspoon of the salt and pepper.
  2. Brush a large saucepan with oil and heat till hot.
  3. Add the chicken legs in a single layer and sprinkle the spice mixture over the chicken legs.
  4. Cover and cook over medium low heat for around 12 minutes.
  5. Flip the chicken legs over cover again and cook for another 12 minutes.
  6. Move the legs to a large plate and tent with foil
  7. To the sauce pan add the vinegar and wine bring the mixture to a boil for 30 seconds.
  8. Add the scallions, water and garlic and the rest of the salt and pepper.
  9. Boil for 2 minutes and drizzle of the chicken legs



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