Poulet au Citron à la Catalane

Braised Chicken Legs with Lemon and Banyuls Wine

Crossing the border from Spain back into France, I return once again to the Catalan region, land of white horses and black bulls, open country and mas -a defining characteristic of the Catalonian countryside with beautiful large houses, open land and cattle. I spent the night in Banyuls-sur-Mer a lovely spot and a town whose name was first mentioned in 981!



Before we make a mad dash for our whisk and glass of wine, I want to make two points concerning this dish. First, the fortified wine known as Banyuls really makes this Catalan dish come together, however in other parts of the Langedoc, it should be noted, it is made with white wine. So there you have a relief valve if you can't find the right wine. Also, let me add that you may wish to consider using a Tawny Port which would also make a reasonably good substitute. My second point, this is a dish made with braised chicken legs but one could just as well substitute thighs for legs and still maintain the integrity of the dish. Rest assured, the food police won't come a knocking at your door. If they do, it's because they're hungry! Times are tough all around.

This recipe is taken from: "France: A Culinary Journey. Classic Recipes from the Regions of France"

30 large, firm garlic cloves, unpeeled

4 cups (1 qt) chicken stock

6 chicken legs or your choice of other parts

salt and freshly ground pepper

3 tablespoons olive oil

1 tablespoon butter (alternatively use all oil)

1 1/2 large lemons, peeled, pith and seeds removed, sliced in thin rounds

2 1/2 tablespoons all purpose (plain) flour

3/4 cup (6 fl oz) Banyuls wine

Bring a large pot of water to a boil and blanche the garlic cloves for 30 seconds. Transfer to cold water, drain and remove the skins without crushing the cloves.

Place the garlic and chicken stock in a saucepan and bring to a boil. Cover and simmer gently for 40 minutes.

Lightly season chicken parts with salt and pepper. Heat the olive oil and butter together in a skillet. Add the chicken and brown them for 15 to 20 minutes, turning regularly so that they are evenly colored. Transfer to a large heavy-bottomed casserole.

Strain the chicken stock and set aside. Scatter the garlic gloves over the chicken pieces, along with the lemon slices. Cover the casserole and set aside. Preheat oven to 375 F (190 C).

Strain off most of the fat from the skillet, leaving about 2 or 3 tablespoons. Sprinkle in the flour and cook for 1 or 2 minutes over medium heat, stirring all the while with a wooden spoon, until the roux begins to brown.

Add the Banyuls wine and deglaze, stirring constantly with a wooden spoon over high heat until the bottom of the pan is relatively clean.

Whisk in chicken stock and transfer to a small pan. Bring to a boil and simmer, skimming the fat off the top of the sauce, for 15 minutes. Taste for seasoning.

Pour the sauce over the chicken in the casserole and cover. Place in the oven and bake for 40 to 45 minutes. Taste for seasoning.

Serve with rice, pasta, or potatoes

Serves 6