2 Macs Ranch Chicken in Wine Sauce

2 Mac's Ranch Chicken in Wine Sauce

Braised Chicken Leg Quarters with Mushrooms & White Wine

Farm-fresh chicken slow-braised with local mushrooms, white wine, and herbs — rich, comforting, and made with ingredients straight from the farm.

Ingredients

• 2 to 4 Mac's Ranch Chicken Leg Quarters

• 2 cups Emory Market Gardens Oyster or Shiitake Mushrooms, sliced

• 1 pieces Large Organic Onion, large diced

• 4 pieces Organic Garlic Cloves, minced

• 4 pieces 2 Mac's Ranch Pasture-Raised Bacon Slices, diced (optional)

• 2 cups Dry White Wine (or Apple Juice or extra chicken broth)

• 1 cups Chicken Stock

• 2 tablespoons Tomato Paste

• 3 pieces Fresh Thyme Sprigs (or 1 tsp dried thyme)

• 1 tablespoons Butter or Olive Oil

• 1 teaspoons Salt and Freshly Ground Black Pepper, to taste

Steps

1. Preheat & Season: Preheat oven to 350°F. Pat Mac's Ranch Chicken Leg Quarters dry and season generously with 1 teaspoons Salt and Freshly Ground Black Pepper, to taste on both sides.

2. Cook the Bacon: In a large oven-safe skillet or Dutch oven, cook the diced 4 pieces 2 Mac's Ranch Pasture-Raised Bacon Slices, diced (optional) over medium heat until crisp. Remove and set aside, leaving the drippings in the pan.

3. Sear the Chicken: Place the chicken leg quarters skin-side down into the hot pan. Sear until deeply golden and crisp, then flip and brown the other side. Remove and set aside.

4. Build the Base: Add 1 pieces Large Organic Onion, large diced to the skillet and cook until softened. Stir in 4 pieces Organic Garlic Cloves, minced and cook for 30 seconds. Add 2 cups Emory Market Gardens Oyster or Shiitake Mushrooms, sliced and sauté until lightly browned and tender.

5. Deglaze & Add Liquids: Stir in 2 tablespoons Tomato Paste and cook for 1 minute. Pour in 2 cups Dry White Wine (or Apple Juice or extra chicken broth) and 1 cups Chicken Stock, scraping up all the flavorful browned bits from the bottom of the pan.

6. Braise in the Oven: Return the chicken and bacon to the skillet. Add 3 pieces Fresh Thyme Sprigs (or 1 tsp dried thyme). Cover and transfer to the oven. Bake for 45–60 minutes, until the chicken is tender and the sauce has thickened.

7. Finish & Serve: Remove thyme stems. Taste and adjust seasoning with 1 teaspoons Salt and Freshly Ground Black Pepper, to taste. Serve over creamy organic mashed potatoes with warm 2 Mac's Ranch baguettes and fresh grass-fed butter.

   Note:

   Substituting the wine with apple juice or extra chicken broth works fine, but the wine adds a depth of flavor that really makes this dish shine. For best results, use a heavy Dutch oven — it holds heat evenly and keeps the chicken moist throughout the braise.