Chicken Legs for Sauce Lovers

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Heat a wide, low saucepan over medium-high heat. Place the 4 chicken legs skin-side down and sear for 6-8 minutes until golden brown. Flip and sear for another 4-5 minutes. Remove chicken and season with salt and white pepper.
In the same saucepan with the rendered chicken fat, add the 20 g flour and whisk over medium heat for 1-2 minutes to form a paste. Gradually add the 500 ml chicken broth while stirring constantly. Simmer for 2-3 minutes until the sauce slightly thickens. Season with the 1 tablespoon lemon juice and grated nutmeg to taste.
Preheat oven to 180°C (350°F). Return the chicken legs to the sauce. Cover and braise in the oven for 50 minutes, until the chicken reaches 74°C (165°F) internal temperature at the thickest part of the thigh.
Serve with boiled potatoes and cucumber salad.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.