• Heat a small amount of oil in a dutch oven/le creuset type thing on low heat
• Brown a tbsp. of tomato paste
• Put a splash of red wine in to de-glaze, turning the heat up to low-medium
• Add a bit more wine, then salt (I use roughly 1 tbsp of kosher salt), pepper, 1 tbsp marjoram (you can use another herb if you prefer), bay leaf, stir
• Put in two whole chicken legs
• Pour in more wine, you don’t need to cover the meat entirely but there should be at least 1 1/2 c. of wine in there, if the liquid gets low as you cook just put more in
• Rough chop half of a white onion, distribute around the chicken
• Peel and trim 2-3 garlic cloves and add to the pot
• De-stem and quarter four bigish mushrooms, add to the pot around the chicken
• Cut a large carrot into chunks and put to the side, you’ll cook it when resting the chicken
• After the onion and mushrooms are in and you see the liquid bubbling, turn the heat down from medium to low, even the lowest setting possible
• Cook with the lid off for about 45 to 50 minutes, then turn the chicken, add liquid if needed
• Cook for another 30 minutes at least, you can do this longer and slower if you want but the meat will turn out juicy and tender even at about 1h 15m cooking time as long as there is wine in there the entire time, check on it now and then to make sure it doesn’t go dry and burn
• When you want to call the meat done, take it out and let it rest for at least 15 minutes
• If there is still braising liquid left, just add the carrot to it and cook on medium, or add wine if needed — it should really still be liquid at this stage but it should have reduced by half if not more
• Turn the heat up to medium, if the carrot gets done before the liquid reduces to a glazey consistency you can take the pieces out and juice the heat a touch more to speed the reduction process
• When you have a nice glaze, you can turn the heat off
• Optionally at this stage you can also monter au beurre with the liquid if you want a richer sauce
• I personally will hand pull the meat off the chicken at this stage and reintroduce it to the pot while back on the lowest setting, stirring it in with the glaze, put the carrots back in if you took them out
• Stir all that shit up, serve on rice or another starch of your choice