Sunday, December 12, 2010

Lea and Perrins Worcestershire Sauce + Braised Chicken

Through Foodbuzz's Tastemaker Program, I recently received coupons from Lea and Perrins to try out their Worcestershire sauce for free.  I have been familiar with their Worcestershire sauce for many years, and my family uses their products exclusively.  We regularly use Lea and Perrins Worcestershire sauce to flavor our steaks and hamburgers, and I've used it in salad dressings as well, but I wanted to explore the sauce a little further, and try something unique.  Instead of seasoning a piece of meat, I wanted to season a sauce with the Worcestershire.  I decided to braise chicken legs and use the Lea and Perrins Worcestershire sauce in the braising liquid, not only for its salt content, but to impart its unique flavor into the sauce.  I loved the way it turned out!  The sauce had a slightly tangy quality and a full-bodied flavor.  I would have never considered using it in a braised dish before, but I'm glad that I experimented with it because it turned out to be a really easy and flavorful seasoning method for the braising liquid.  I decided to serve my braised chicken legs over some simple mashed potatoes, which I whipped with sour cream, salt, and pepper, yet another mildly tangy note for my mildly tangy braise.  Winter comfort at its best.

Braised Chicken Legs with Mushrooms
Serves 4

Extra-virgin olive oil, as needed
4 chicken legs, bone-in, skin-on, split and trimmed (4 thighs and 4 drumsticks)
Kosher salt and freshly ground black pepper
1 medium onion, halved and sliced
2 cloves garlic, thinly sliced
2 stalks celery, trimmed and thinly sliced
10 oz assorted wild mushrooms, sliced (crimini, shiitake, oyster, etc)
2 T. all-purpose flour
14 oz low-sodium chicken broth or stock
1/4 cup white wine
1/4 cup Worcestershire sauce

Lightly coat the bottom of a Dutch oven with olive oil and heat over medium-high to high heat.

Season the chicken pieces with salt and pepper. When the oil is hot, add the chicken pieces skin-side down and sear for 5 minutes, or until golden brown. Flip the pieces over and sear for another 2 to 3 minutes on the other side. Remove the chicken pieces to a plate and set aside.

Add a bit more olive oil to the pan and lower the heat to medium-low. Add the onions, garlic, and celery, and sauté until softened, but not completely tender, about 5 minutes. Add the sliced mushrooms and cook for about 5 minutes more until softened, and somewhat tender. Mix in the flour and coat the vegetables. Cook for about 1 minute and then add the chicken broth, white wine, Worcestershire sauce, and seared chicken pieces. Raise the heat to bring to a boil, and then lower the heat to low, cover, and cook until the chicken is fork tender, about 20 to 30 minutes.

Uncover the Dutch oven, remove the chicken pieces to a plate, and raise the heat. Reduce the sauce for about 5 to 10 minutes or until it thickens slightly. Adjust seasoning, if necessary. Return the chicken pieces to the sauce to warm through and coat with sauce, and then serve the braised chicken with the sauce and vegetables.


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