Chicken Legs with Garlic and Balsamic Vinegar
- 6 chicken legs (3 1/2 lbs)
- 1 t. dried thyme
- 1 t. dried marjoram
- 1/2 t. salt
- 1/2 t. freshly ground black pepper
- 1/2 t. olive oil
- 1/4 c. balsamic vinegar
- 1/4 c. dry red wine
- 3 scallions (a/k/a green onions), washed, trimmed and chopped (1/3 c.)
- 1/3 c. water
- 10-12 cloves garlic, peeled and thinly sliced (4 T.)
- Cut off and discard the tips of the drumsticks.
- Pull off chicken skin, and remove fat. (I swear, it's good anyway!)
- In a small bowl, combine thyme, marjoram, 1/4 t. salt and 1/4 t. pepper.
- Brush large, heavy saucepan with oil and heat until hot.
- Add chicken legs in a single layer and sprinkle with seasoning mix.
- Cover and cook over medium to low heat for 12 minutes.
- Turn the legs over, cover again and cook them for another 12 minutes. The chicken should be well browned on all sides.
- Transfer the legs to a serving platter and set them aside while you prepare the sauce.
- Add the vinegar and wine to the pan juices, bring the mixture to a boil and boil for 30 seconds.
- Add scallions, water, garlic and the remaining 1/4 t. each salt and pepper.
- Boil for 2 minutes, until the mixture is reduced to 2/3 c. of concentrated liquid.
- To serve, discard any juices that have collected around the chicken on the platter and drizzle the sauce over the legs.
Really good with wild rice as a side dish.