I’ve been doing lots of things with chicken leg quarters lately, because, like with the grass fed ground beef, I get this stuff cheap and when one buys only natural meats one needs to go with what they can afford. Luckily, I love these succulent legs and would buy them over very expensive chicken breasts most of the time anyway. What happens though is I have less variety in the cuts of meat I eat, so here again is a chicken dish that I basically stew and throw the sauce over pasta. Or in this instance. as you can see, I tossed the pasta in the sauce with the chicken.
3 large chicken quarters cut in pieces and skinned
2 very large purple onions cut in thin half circles
4 large cloves of garlic diced
3 tbls butter
flour to dredge the chicken in
1/2 cup white wine
2 tbls lemon juice
2 tbls dried tarragon
4 oz fresh goat cheese
generous amounts of fresh ground black pepper
Salt to taste
Saute onions and garlic to the point of caramelization. I used very large onions. Starting with what looks like too much is just fine when you caramelize as it cooks down to practically nothing. I sauteed them in 2 tbls of the butter.
In a separate pan I browned the chicken also in butter which I had first dredged in flour. Once the chicken was browned I dumped the onion on top of it, put in the wine, lemon, tarragon, salt and pepper while it was on a high flame. I then lowered the flame to quite low and covered it and let it cook for about 35 minutes until the meat was tender and falling away from the drumsticks.
At this point I added the goat cheese with the flame off. I cooked 8 oz of brown rice pasta and tossed it in. It was very good.