Pan Seared Chicken Leg Quarters

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Most chicken recipes are devoted to breasts. This is the second of my favorite ways to prepare legs – More juicy and tender then the breasts.

INGREDIENTS:

3 chicken leg quarters
2-1/2 Tbsp olive oil
1 clove garlic
4 Thyme branches (1 tsp. of dry)
Pepper to taste
1/4 cup dry white wine
Thyme branches or parsley for garnish.

PREPARATION:

Peel the garlic and press (garlic press) it into a zipper bag. Wash the thyme and shake off water, strip the leaves and chop. Measure the oil into the bag and add the thyme. Grind in some fresh pepper also. Let the bag sit for an hour to infuse the oil.

Wash the quarters and remove backs, skin and tail if present along with any fat; rinse again, pat dry.
Then put the legs in bag, massaging to distribute. Let the quarters sit for about an hour

COOKING:

Put a large non-stick skillet on the range and heat over high heat 90%. Put the legs in there flesh side down and sear them for 5 min. Cover partially to keep the spattering down. After 5 min turned them over sear another 5 min. Turn down the heat to medium low and let them cook covered for 15 min. Then turn the quarters over and cook another 15 min. or until you get a 170 deg reading on a thermometer. Or the juice runs clear.  Take the legs out and place them on a serving platter; Tent with foil.

Scrape the skillet to loosen any stuck bits. Stir in wine over medium heat, and bring to a slow boil. Continue simmering to reduced and slightly thickened. Pour over the chicken.

Add the garnish and serve.