5 pounds whole chicken legs (thigh and drumstick)
Salt and pepper to taste
1 cup flour, plus more for dredging
8 tablespoons (1 stick) butter
1 yellow onion, julienned
4 cloves garlic, sliced thin
1/4 cup tomato paste
2 cups white wine
1 quart beef or chicken stock
1 bunch thyme, picked
1 pound mushrooms, sliced
Season the chicken with salt and pepper, then dredge lightly in flour. Heat 2 tablespoons butter in a large, heavy pan over medium-high heat. Add the chicken in batches and sear until browned, then remove to a plate. Add 1 tablespoon butter and the onions to the pan. Reduce heat to medium and cook until translucent. Add the garlic and cook another 2 minutes. Add the tomato paste, 4 tablespoons butter and 1 cup flour to the pan and cook, stirring, for 2 minutes. Add the wine and simmer until the alcohol has burned off, about 3 minutes. Add the stock and the thyme. Simmer for 10 minutes, stirring occasionally. Add the reserved chicken and the mushrooms to the pan, cover and turn off the heat. Let sit for 15 minutes. Stir in the remaining 1 tablespoon butter and serve. Serves 8 to 0.
