Chicken legs braised beautifully, far better than chicken breast, but I am sure you all knew this already. A good example is this Spanish style braised chicken leg. Cooked with red wine, garlic, onions and market vegetables (potatoes, peppers, celery, zucchini) and served with a side of steamed rice. Which, by the way, I cook with a dash of fresh garlic and ginger.
The dish comes with chopped parsley, hints of smoked paprika and saffron.
Munchery sources poultry raised without antibiotics—it’s better for the birds and it’s better for you. We’re excited to feature poultry from Mary’s Chickens in this dish.
Chicken leg and thigh
Chicken stock (Filtered Water, Onion, Carrot, Celery, Parsley, Thyme, Bay Leaf, Black Peppercorn)
Servings Per Container: 1.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.