Elda’s Kitchen Garlic & Herb Cooking & Grilling Sauce


3 pieces chicken leg quarters
olive oil
1/2 medium onion, sliced
2 cloves fresh garlic, sliced
1/2 cup sliced fresh mushrooms
1 1/2 carrots, sliced into rings 
2 stalks celery, sliced
1 14.5 oz can low sodium chicken stock
1/2 bottle of Elda’s Kitchen Garlic & Herb Cooking and Grilling Sauce
1 egg yolk
1/2 cup heavy cream
1/2 cup white wine
2 tablespoons fresh parsley, chopped
1 sprig fresh thyme
1 bay leaf
pinch kosher salt

cowboy pinwheels


Pour enough olive oil to coat a large skillet.  Bring the oil to a hot temperature.  Carefully place leg quarters in the skillet and let fry for 3 minutes or until a light golden brown.  Flip leg quarters and cook for 3 minutes or until light golden brown.  Remove from skillet.  Please note: chicken is not ready to eat.

Add onion, garlic, mushrooms, carrots and celery to skillet.  Add chicken stock, thyme, bay leaf, parsley and salt and bring to boil.  Reduce heat to medium, add the prepared leg quarters and bring to simmer.

In a small mixing bowl, whip egg yolk and Elda’s Kitchen Garlic & Herb Sauce together.  Add in heavy cream.  Whip until well blended.  Temper the mixture by adding broth from the skillet one spoonful at a time until temperature of the mixture is warm.  Add mixture to the skillet.  Add wine.  Bring to simmer.  Using a meat thermometer, simmer until chicken is at 165 degrees and vegetables are soft. Enjoy! 

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