Roast Chicken with Anjou Rose Wine Sauce

Instructions

1. Preheat oven to 200 degrees Celsius (about 400 Fahrenheit).
2. Pat dry the whole chicken leg with paper towels.
3. Season the chicken leg with a pinch of fine salt and ground black pepper on all sides.
4. Heat unsalted butter in an oven-safe skillet over medium heat until melted and foamy.
5. Add the chicken leg skin side down and cook for 5 to 7 minutes until the skin is golden brown and crisp.
6. Flip the chicken leg and add the minced garlic clove and fresh thyme sprig to the skillet.
7. Transfer the skillet to the preheated oven and roast the chicken leg for 20 to 25 minutes until cooked through.
8. Remove the chicken leg from the skillet and keep warm on a plate covered loosely with foil.
9. Place the skillet back on medium heat and add the minced shallot, cooking for 2 minutes until softened.
10. For in the Anjou rose wine and simmer for 3 to 4 minutes until reduced by half.
11. Add the chicken stock and continue to simmer for 5 minutes to reduce and concentrate the sauce.
12. Stir in the heavy cream and cook for 2 more minutes until the sauce is smooth and slightly thickened.
13. Taste the sauce and adjust seasoning with salt and pepper if needed.
14. Serve the roast chicken leg with the Anjou rose wine sauce spooned over the top.