Cuisine: French
Author: Mrs Butterfingers
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
A luxurious recipe treatment of economical chicken legs. Recipe can be doubled easily for large groups.
  • 6 to 8 whole chicken legs cut into thighs and drumsticks.
  • ½ tsp kosher salt
  • 12 good grinds of black pepper
  • Good splash of extra-virgin olive oil
  • 2½ tb (50 g) butter
  • 1 large onion finely chopped
  • 3 garlic cloves (about 1½ tb) thinly sliced
  • Generous sprigs of fresh thyme (save some for garnish)
  • ⅓ cup (100 ml) white wine vinegar
  • ⅔ cup (200 ml) white wine (your choice of wine)
  • 1½ cups (375 ml) home made chicken stock
  • ¾ cup (200 ml) double cream (whipping cream)
  • 6 large Yukon gold potatoes
  • kosher salt and freshly ground pepper to taste
  • 8-9 tb (125 g) butter
  • 1 onion thinly sliced
  • 2 fat garlic cloves crushed
  • A good splash of extra-virgin olive oil
  1. Preheat oven to 325 F (170C)
  2. Prepare the Lyonnaise potatoes:
  3. Cook the unpeeled potatoes in gently simmering salted water until almost soft all the way through. Remove and leave to cool completely.
  4. Salt and pepper the chicken pieces
  5. Brown the chicken pieces in the oil and butter in a heavy pan until nicely golden and caramelized.
  6. Remove the chicken and set aside.
  7. Add the onion, garlic, and sprigs of thyme to the pan and cook until soft - scraping about the brown bits of the chicken. Add more oil if necessary.
  8. Add the white wine vinegar and reduce by two-thirds.
  9. Add the white wine and reduce by half.
  10. Add the stock and bring to the boil. Reduce heat and simmer gently for 5-6 minutes.
  11. Remove the sprigs of thyme.
  12. Put the chicken pieces in a casserole dish and cover with the sauce.
  13. Cook in the preheated oven for about 30-40 minutes occasionally spooning sauce over chicken.
  14. Sprinkle the chicken with sprigs of fresh thyme.
  16. While the chicken is baking peel the cold potatoes and cut them into slices about ¼ inch (1 cm) .
  17. In a large heavy saute pan melt half the butter and season and fry the onions and garlic until soft and golden.
  18. Heat the remaining butter and olive oil and saute the sliced potatoes until gently coloured on both sides and crisp.
  19. Add the onion and garlic mix and adjust the seasoning and serve with the chicken.
  20. Chefs Note;
  21. You can prepare this dish with all chicken legs or all chicken thighs.
  22. If you don't have fresh thyme do not substitute dried in the chicken recipe.
  23. Garnish with chopped flat-leaf parsley in place of fresh thyme.
Recipe by Mrs. Butterfingers at