1.4kg chicken legs (or rabbit),
1 large onion (or 4 shallots),
2 cloves of garlic (unpeeled),
450g tomatoes (around 5 tomatoes),
120ml dry white wine (or red),
2-3 sprigs of thyme,
2 sprigs of parsley,
1 bay leaf.
I found this wonderful recipe in Paul Bocuse’s book, the original recipe being called “Rabbit au Lyon”, but, as I do not eat rabbit, I’ve replaced this with chicken legs from very young chickens. The recipe is very simple, and the cooking only takes an hour. The result: A perfect home cooked meal, with very tender chicken in a fragrant tomato sauce.
7. After cutting the chicken legs in half, put them in the frying pan, followed by the onions, bacon, garlic, and bouquet garni. If you’re using rabbit, cut into approx. 10 pieces. Fry over high heat for about 10 minutes or until meat is well browned. Stir frequently.
15. Voila! Legs au Lyon are ready! Paul Bocuse recommends serving this dish with fresh pasta or mashed potatoes, pouring and sprinkling the sauce and garnish on the meat. I had mashed potato with parsley and lettuce.
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