Ingredients:

- 4 chicken leg quarters (skin on - drumsticks and thighs)

- 2 tbsp extra virgin olive oil

- Salt & pepper

- 1/2 bottle old white wine

- 1 bay leaf

- 1 minced shallot

- 2 tbsp butter

for the Salad:

- 1 garlic clove, peeled & chopped

- 1 tbsp dijon mustard

- 1 tsp anchovy paste

- 1/4 cup red wine vinegar

- Salt & pepper

- 1/2 cup evoo

- Fresh salad greens

Technique:

For Chicken & Sauce:

1. Salt and lightly pepper chicken quarters all over and let sit at room temperature for at least an hour. This is essentially a short dry brine.

2. Preheat oven to 350F.

3. Using a heavy bottomed, oven safe skillet, heat olive oil at medium high. Add chicken quarters skin down in hot pan. Sear to brown and flip, searing to brown on both sides. Flip back to skin up.

4. Add your white wine, enough to come up at least halfway on the chicken quarters, scraping brown bits in pan. Add bay leaf and shallot, and place pan inside hot oven.

5. Braise chicken in oven for approximately 45 minutes or until tender.

6. Remove chicken from pan and put back in oven on baking sheet (no liquid).

7. Reduce sauce in pan down on stovetop over medium-high heat. When sauce begins to thicken, stir in butter and turn off heat.

8. Remove chicken from oven and top with sauce.

For Salad & Dressing:

1. Add all ingredients except olive oil to glass or cup. Blend everything to a paste with an immersion blender.

2. Slowly add olive oil while continuing to blend until mixture is consistent.

3. Dress salad greens and enjoy!