WINE WITH…Asian Style Chicken Legs
This is a very versatile and forgiving dish. Sometimes we make it with chicken legs left over from a rotisserie bird, while other times we oven-roast the legs. It’s always a good dish to make if you have left over
risotto or other rice. Adjust the seasoning, adding more red pepper
flakes or fresh hot pepper to your taste. This is simple comfort food, designed to be enjoyed with easy-sipping comfort wine!
Asian Style Chicken Legs
Serves 2
2 roasted chicken legs, with or without thighs
1 tablespoon olive oil (if roasting the chicken thighs)
Salt and pepper
2 cups chicken stock
1/3 cup white wine
1 tablespoon finely minced fresh ginger
1 pod star anise
1 teaspoon soy sauce, or more to taste
finely minced spicy red or green pepper to taste (or red pepper flakes)
1 cup sliced shitake mushrooms
2 cups cooked rice, white or brown
2 scallions, sliced
minced chives for garnish
To roast the chicken thighs, preheat the oven to 400°.
Line a rimmed baking sheet with foil or parchment paper. Rub the olive oil all over the chicken thighs and season them to taste with salt and pepper. Roast them for about 30-40 minutes, or until the juices run clear.
Meanwhile, in a saucepan large enough to accommodate the chicken parts, combine the chicken stock, wine, ginger, star anise, white wine, soy sauce, peppers and mushrooms. Bring to a boil, then reduce the heat and simmer, uncovered, for about 8 minutes. Add the rice, scallions, and cooked chicken and simmer for about 5 minutes, or until all the ingredients are thoroughly heated through.
* * *
We’ve usually opted for white wine with this dish, but our tasting for this column revealed that a red can work equally well. Depending on how much spicy pepper you use, the chicken can carry a fair amount of heat, so don’t choose anything too delicate. Aggressive flavor, though not necessarily aggressive acidity or tannin, proves to be the key to a successful match.
