Preparation: |
| 1) |
Preheat large sauté pan over medium heat.
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| 2) |
Season chicken legs with kosher salt and cracked black pepper.
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| 3) |
Add oil to the pan . |
| 4) |
Place chicken legs in the sauté pan with drum portion facing away from you and the thigh joint facing up. |
| 5) |
Let the chicken brown for approximately five minutes on the first side. |
| 6) |
Turn the legs over and let brown on that side for approximately four minutes. |
| 7) |
Add the onions and garlic to the pan and let them sweat until the onions start to become translucent. |
| 8) |
Add in the mushrooms and squash.(If too much moisture is released from the mushrooms and the squash increase the heat to medium high and let them cook down.) Add the vinegar and let reduce by half then add the beer and that reduce by half. |
| 9) |
Add in the stewed tomatoes and make sure the chicken is fully immersed in the liquid. If the liquid is too low add water. Bring to a simmer and reduce the heat to medium low and cover. (If you don't have a lid for the pan it can be covered with aluminum foil.) |
| 10) |
Let the chicken slow cook for half an hour or until the meat begins to fall off the bone. |
| 11) |
Remove the pan from heat and serve. |
**** If you have an oven safe sauté pan you can preheat your oven to 325° and place the covered sauté pan in the oven after you've added the tomatoes and the liquid comes to a simmer.
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