January 24, 2018


Whole chicken legs, thighs attached - 4
Butter - 2 tbsp
Salad oil - 1 tbsp
Garlic clove - 1 (minced)
Cassis vinegar or raspberry wine vinegar - 2 tbsp
Tomato paste - 2 tsp
Dried currants - 1/4 cup
Chicken broth - 3/4 cup
Dry white wine - 1/4 cup
Creme de cassis - 1/4 cup
All purpose flour - 1 tbsp
Salt, white pepper and ground nutmeg


  • Season chicken with salt, white pepper, and nutmeg to taste.
  • In a wide frying pan, melt 1 tbsp of the butter with oil over medium high heat. 
  • Add chicken and cook, turning once, until browned on both sides (10-12 minutes).
  • Stir in garlic, vinegar, and tomato paste; sprinkle with currants.
  • Pour in broth, wine, and creme de cassis.
  • Bring to a boil; reduce heat, cover, and simmer until meat near thighbone is no longer pink when slashed (about 25 minutes).
  • Meanwhile, mix remaining 1 tbsp butter smoothly with flour; set aside.
  • Lift out chicken, reserving drippings in pan, and transfer to an ovenproof platter or shallow casserole.; place in a 400 degrees oven while completing sauce.
  • Boil liquid in frying pan over high heat, stirring often, until reduced by about a third.
  • Blend in butter flour mixture a little at a time, stirring constantly with a whisk, until sauce is thicken and shiny.
  • Pour over chicken. 

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