Braised Chicken Legs with Honey, Rosemary, Carrots and Parsnips

  • 4 bone-in chicken legs or thighs (skin removed)
  • 3 Tbsp vegetable oil
  • 1 medium onion, sliced
  • 4 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 3 Tbsp honey
  • 2 sprigs rosemary
  • 2 cups white wine
  • 4 cups chicken stock
  • Kosher salt and fresh cracked black pepper

Preheat your oven to 325º F.  In a large Dutch oven, heat the vegetable oil.  Season the chicken legs with salt and pepper and brown them in the oil until golden on all sides.  Remove the chicken from the pan and reserve on a plate.  Pour off any excess oil in the pan and return it to the heat.  Add the onions and sauté until translucent, about 8 minutes.  Add the carrots and parsnips.  Stir to combine and then add the wine.  Reduce the wine by half, then add the chicken stock.  Add the honey and rosemary, stir and then add the chicken legs back into the pot.  They should be partly submerged.  Bring to a boil, cover and place in the over for about 40 minutes or until the meat is fork tender.  When the meat is done, remove it from the liquid.  Skim any fat off of the top of the liquid and return it to the stove top.  Reduce the liquid until it is a thick, syrupy sauce.  Season to taste with salt and pepper.  Serve the chicken topped with veggies from the pot and the sauce.

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