- 4 chicken legs , with thighs (about 2 pounds)
- 1/4 teaspoon sea salt , plus more to taste
- 1/4 freshly ground pepper , plus more to taste
- 2 tablespoons olive oil
- 2 cloves garlic , minced
- 3 shallots , chopped
- 1 thin-skinned lemon , seeded and cut into thin slices
- 2 tablespoons fresh rosemary , plus more to garnish
- 1/2 cup dry white wine
- 1/2 cup chicken stock
In a 12-inch skillet, heat 1 tablespoon olive oil. In two batches, sauté chicken until golden brown on all sides. Set finished pieces aside on a plate.
Pour off fat from skillet. Add remaining 1 tablespoon olive oil, then sauté garlic, shallots, lemon slices and rosemary over moderate heat until soft, about 4 minutes (lemon should brown slightly around edges).
Add wine and stock and bring to a boil, scraping up brown bits from bottom of skillet. Add cooked chicken with juices accumulated on plate. Cover, reduce heat and cook 20 to 25 minutes, stirring occasionally, until juices run clear when chicken is pierced with a fork. If sauce gets too thick, add a little chicken stock or water. Adjust seasoning and serve sprinkled with remaining rosemary.