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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.)


  1. Cut off and discard the tips of the drumsticks.

  2. Pull off chicken skin, and remove fat. (I swear, it's good anyway!)

  3. In a small bowl, combine thyme, marjoram, 1/4 t. salt and 1/4 t. pepper.

  4. Brush large, heavy saucepan with oil and heat until hot.

  5. Add chicken legs in a single layer and sprinkle with seasoning mix.

  6. Cover and cook over medium to low heat for 12 minutes.

  7. Turn the legs over, cover again and cook them for another 12 minutes. The chicken should be well browned on all sides.

  8. Transfer the legs to a serving platter and set them aside while you prepare the sauce.

  9. Add the vinegar and wine to the pan juices, bring the mixture to a boil and boil for 30 seconds.

  10. Add scallions, water, garlic and the remaining 1/4 t. each salt and pepper.

  11. Boil for 2 minutes, until the mixture is reduced to 2/3 c. of concentrated liquid.

  12. 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.
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