Ingredients
2large shallots
1bay leaf
6whole chicken legs
2cupdry white wine
salt and freshly ground pepper
¼cupheavy cream
4tbspunsalted butter,cold
2tbspmarjoram,chopped
Preparation
Preheat the oven to 425 degrees F.
Spread the shallots and bay leaf in a 14×12-inch baking dish or roasting pan. Arrange the chicken legs in the pan, skin side up, and pour the wine over the legs. Season the chicken with salt and pepper.
Bake in the upper third of the oven for about 50 minutes, or until the skin is crisp and the chicken is cooked through.
Reduce the oven temperature to 300 degrees F.
Transfer the chicken legs to a heatproof platter. Discard the bay leaf.
Pour the pan juices into a small saucepan and boil over high heat for about 10 minutes, until reduced to 2 cups. Add the cream and boil for 5 minutes until reduced by one-third.
Pour the sauce into a large glass measuring cup and let stand for 5 minutes.
Reheat the chicken legs in the oven for about 5 minutes
Whisk the butter into the sauce, 1 tablespoon at a time, until thoroughly blended. Season the sauce with salt and stir in the chopped marjoram.
Spoon the sauce over the chicken legs, sprinkle with the marjoram leaves, and serve. Enjoy!
