I was flipping through the pages of the February 2012 issue of House Beautiful because my friend Andrea’s home is featured this month—it’s incredible and designed by the talented duo over at Nickey Kehoe, one of my favorite design stores in Los Angeles. Her living room is the stuff dreams are made of—check out the J.B. Martin velvet on that gorgeous Nickey Kehoe Modern Lounge Sofa.
Perusing the rest of the issue, I was thrilled to see that NYC Prune chef—and author of Blood, Bones & Butter—is House Beautiful‘s new food columnist, which means I clearly had to subscribe to the mag STAT! This month’s recipe for Braised Chicken Legs with Shallots and Vinegar is a knock-out. And it can all be done in one pot. After browning the chicken legs, they come out while sliced shallots and cornichons jump in to grab onto all that brown bit goodness.
Then the chicken returns to the pot, along with some hard cider…
…and chicken broth, and braises stovetop for half hour or so.
The result is falling-off-the-bone-tender chicken with bright acidity thanks to the apple cider vinegar and hard cider. Also, for those of you bravely embarking on new year diets, the dish is as virtuous as it is delicious.
PS… I had a ton of the braising liquid/sauce left over, which I used to tart up a bowl of brown rice and steamed vegetables the following day for lunch!