- 6 chicken legs
- Salt and fresh ground black pepper to taste
- 1 tbs. fresh rosemary, chopped
- 1 tbs. fresh thyme, chopped
- 2 tbs. extra-virgin olive oil
- 2 tbs. butter
- 15 large garlic cloves, peeled
- 1/4 cup white wine, good drinking wine
- 1 cup Brown Cow Cream Top plain yogurt, warm
- Zest of 2 lemons
- 3/4 cup chicken stock
Preheat oven to 400ºF.
Place chicken legs in a large bowl and rub with salt, pepper, rosemary and thyme.
Place a large 5-7 quart, oven proof pot over medium-high heat with olive oil and butter. Start by browning chicken legs 2 to 3 minutes per side. Transfer chicken to a bowl. Add garlic cloves to pot and sauté for about 1 minute and deglaze with white wine. Return chicken to pot adding lemon zest and chicken stock. Allow liquids to come to a simmer. Cover pot with aluminum foil and cook in the oven for about 20 minutes. Open the oven and baste chicken. Continue cooking uncovered in the oven for another 30 to 40 minutes.
Turn off the oven and place pot on stove top. Transfer chicken to a bowl and cover with aluminum foil. Place pot over medium heat, mash the garlic or remove the cooked garlic cloves from the sauce. Continue cooking until the drippings are reduced in half. Add yogurt a bit at a time and cook for another 2 to 3 minutes. Transfer chicken legs back to the pot with creamy sauce and serve.