Ingredients

1 1/2 tsp. coriander
1 tsp. anise seed
2 tsp. black pepper, ground
1 T. kosher salt
2 T. paprika
1/2 tsp. pimento d’esplette or cayenne
6 whole chicken legs with thighs attached
3 T. canola oil

18 cippolini onions, peeled
4 carrots, large dice
1 c. crushed tomatoes, large dice
2 tsp. fresh thyme, chopped
2 tsp. fresh oregano, chopped
1 c. red wine
1 c. chicken stock or broth
1 T. red wine vinegar
1 T. honey

Preparation

Preheat the oven to 350˚F. In a small skillet, toast the coriander, anise seeds and black peppercorns over medium heat until fragrant, about 2 minutes. Remove and allow to cool. Transfer to a spice grinder and pulse until spices are coarsely ground. Add salt, paprika and pimente d’esplette and mix to combine. Rub the spice mixture on both sides of chicken and refrigerate overnight.

Heat a large skillet over medium high heat, add the canola oil. Add the chicken skin side down first, turning once, cooking until deep golden, about 10 minutes. Remove to side plate. Pour off the excess oil from the skillet and add the onion and carrots. Cook for 3-5 minutes, until they begin to brown slightly, then add tomato, thyme and oregano, and cook until the tomato begins to break down, about 3 minutes. Add red wine and reduce by three

quarters. Return the chicken to the pan and add the chicken broth. Cover with a tight fitting lid and cook over low heat until chicken is tender, about 30 minutes. Remove the chicken from the pan and reduce the sauce to thicken. Return the chicken to the pan. Stir in the vinegar and honey. Simmer for 5 minutes to combine flavors. Serve over wide ribbon noodles or soft polenta.

Enjoy with a glass of Cakebread Cellars Annahala Pinot Noir