Braised Chicken with White Wine, Preserved Lemon and Marjoram

by Karen Mordechai




You'll need

  • 4 chicken legs
  • 1 leek sliced
  • 3 cloves garlic, finely diced
  • 6 tablespoons olive oil
  • 1 tablespoon red chili flakes
  • 1 bunch marjoram
  • 1 cup white wine
  • 1 preserved lemon, sliced
  • 3 anchovy fillets
  • 1 teaspoon capers
  • 1 lemon
  • sea salt

Here's how

  1. Preheat the oven to 350°F.
  2. Marinate the legs in 3 tablespoons of olive oil with red chili flakes and season generously with sea salt.
  3. After an hour, brown the chicken legs until the skin crisps up. Remove excess fat and sautee the leeks and garlic. Return the legs to the pan and throw in the remaining ingredients. Braise, uncovered for 30 minutes.

About the Author

Karen Mordechai

Sunday Suppers is a communal cooking center in Williamsburg Brooklyn. Through shared meals and the act of cooking communally we celebrate the traditions of food and community. The food is seasonally focused market fresh. We work with local artisans and crafters to create monthly dinners in our... Read Full Bio

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