Chicken Legs Braised with Leeks & Prunes
This is absolutely one of my favorite comfort dishes. I take free-range organic chicken legs, brown them very well and then slowly cook them in white wine, leeks and prunes soaked in grappa. The leeks and prunes together create a very creamy sauce that is light and bright in flavor.
Ingredients
- 4 free-range organic chicken legs or drumettes
- ½ bottle dry white wine, plus water
- 3 large leeks, cleaned, sliced and finely chopped
- ½ cup prunes, soaked in grappa or vodka for 15 minutes
- 2 bunches Swiss chard, stemmed and chopped coarsely
- ½ pound potatoes, chopped into 2-inch pieces
- Extra virgin olive oil
- Juice from 1 lemon
Instructions
- Salt chicken legs liberally on both sides. Heat 4 tablespoons olive oil in a Dutch oven until almost smoking.
- Brown chicken legs skin-side down until deep, dark golden brown. Remove to a platter.
- Discard excess fat. Add fresh olive oil, then leeks with salt. Sweat 6-8 minutes until soft (don't brown).
- Return chicken skin-side up. Pour in prunes with grappa. Add equal parts wine and water to almost cover legs, keeping browned skin above liquid.
- Boil, let alcohol burn off 2-3 minutes, then cover and simmer 45 minutes.
- Add potatoes, push into liquid. Simmer until soft, about 15 minutes.
- Add Swiss chard and lemon juice. Wilt into sauce for 10 minutes. Plate with one leg, chard, potatoes, and prune per plate. Spoon sauce over and serve.
💡 James' Tip
Soaking the prunes in grappa adds a wonderful Italian spirit to this French-inspired dish. The leeks and prunes create an unexpectedly creamy, bright sauce without any cream.
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