Wine-Braised Chicken Legs with Agen Prunes Recipe


Large, cast iron pan like Le Cresuet or Lodge, cooking twine

1 Large bay leaf 

1 celery stick with leaves 

9 fresh thyme sprigs 

6 chicken legs 

2 tsp fleur de sel 

tellicherry ground pepper 

2 carrots sliced into rounds (about two cups) 

4 garlic gloves - minced 

1 Walla sweet onion or other sweet onion - medium diced 

2 whole cloves 

750ml red wine 

18 Pruneaux de Agen about 7oz 

1 ounce Cru Sauvage 68% dark chocolate 

Rice bran oil


Civet de Poulet Aux Pruneaux D'Agen
Wine-Braised Chicken Legs with Agen Prunes Recipe
serves 4
This is a fun recipe to make. It takes some easy work to get wonderful results and is perfect to make and share with family and friends. 

#1: Create a bouquet garni: take the bay leaf, celery, thyme sprigs, in a neat pile, then secure them together by wrapping tightly crosswise around the center with twine. Set aside.

#2: To prepare the chicken legs: Remove the skin and salt and pepper the legs

#3: In a large, heavy-bottomed skillet over medium-low heat add rice bran oil. Add the chicken legs to the hot pan and cook until browned, about 4 minutes. Turn and cook the other side. Remove and place on plate. Cook remaining legs.

Cook the carrots, garlic, and onions to the skillet. Cook until softened slightly.

#4: In a 6-quart Dutch oven add the wine; bring to a boil over high heat. Once boiling, use a long-handled lighter to ignite the wine. Let the flames die down on their own, about a minute, then lower the heat to a simmer and let cook 5 minutes more.

#5: Add the cloves and bouquet garni, and season with ½ teaspoon salt and ⅛ teaspoon black pepper. Add the chicken to the wine mixture, then add enough water to almost cover the legs. Cover the pan and lower the heat to maintain a low simmer; cook, turning the legs occasionally, until the meat has pulled away from the end of the bones and feels tender, about 1 hour 20 minutes.

#6: Remove the legs to a large, shallow serving bowl and cover with foil to keep warm.

#7: Toss the bouquet garni.

Transfer a third of the sauce and vege­tables to a blender and process until almost smooth. Transfer the blended mixture back to the pot to thicken the sauce. Add prunes to sauce, and turn the heat to high.

Add the chocolate, ¼ teaspoon salt, and ⅛ teaspoon pepper and cook, stirring frequently, until reduced and slightly thickened, about 8 minutes. Taste and adjust the seasoning as desired.

#8: Pour the sauce, prunes, and vegetables over the chicken legs. Garnish with more fresh thyme, and serve.