Sticky Lip Chicken
This delicious braised chicken gets its name from the veal demi used in the sauce: the collagen makes your lips stick together!
3 lb’s of skin-on chicken legs, cut into legs and thighs
3 large shallots, sliced
½ C Dijon mustard
1 C white wine
2 T sherry vinegar or any other wine based vinegar
¼ lb Bonewerks Culinarte Veal Demiglace*
2 T fresh tarragon
Salt and pepper the chicken, and brown it in a large enamel pan, about 12 minutes per side. The fat from the chicken will keep it from sticking, and the enamel pan can go straight into the oven from the stove.
Remove the chicken to a plate, and drain off all but about 2 tablespoons of fat. Add the shallots to the pan and lightly brown them.
Add the mustard, wine, sherry, veal demi, and tarragon. Stir it all around, then add the chicken back. Add enough water to bring the liquid about ½ ways up the sides of the chicken. Stir it, cover, and cook in a 300º oven for 1 hour. Serve with mashed potatoes, rice, or polenta.
* This is an awesome product! No fake flavors added, made from roasted veal bones, vegetables, and that’s it. No salt added either. It comes in 1 lb. frozen blocks; you slice off a piece and put the rest back in the freezer. No more ½ cans of stock sitting around in the fridge. They make a roasted chicken, fish, vegetable, and pork.