Ingredients

The following ingredients have 4 Servings
  • 5 whole chicken legs ((3 pounds) pat the chicken dry with paper towels. )
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • ¼ cup all-purpose flour
  • ¼ cup neutral oil
  • 1½ cup diced yellow onion
  • 3 carrots ((diced))
  • 3 celery ribs ((diced))
  • 3 garlic cloves ((smashed))
  • 1 bay leaf
  • ½ cup dry white wine
  • 1½ cup low-sodium chicken broth
  • 3 fresh rosemary sprigs
  • 3 fresh thyme sprigs
  • 3 sage leaves

Instruction

  • Season the chicken legs with salt and black pepper. Let them sit for 15 minutes. Add flour, toss to coat then shake off the excess flour.
  • In a skillet, heat oil over medium-high heat. Brown the chicken legs for about 2-3 minutes on each side. Transfer to a slow cooker.
  • Add onion, celery, and carrot into the skillet. Cook and keep stirring for 3 minutes. Add garlic and cook for about 1 minute. Transfer to a slow cooker.
  • Add the remaining ingredients into a slow cooker. Cook on low for about 6-8 hours or high for 4 hours.