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2 teaspoons dried thyme

1 bunch asparagus

1 bunch broccolini

1 tablespoon cider vinegar

In a small bowl, mix together the butter and flour until completely smooth. Set aside.

In a heavy-bottomed pot over medium-high, heat the oil. Season the chicken legs with salt and pepper. Working in batches, cook the chicken legs until well-browned, about 5 minutes per side. Transfer the chicken to a plate.

Add the onions to the pot and brown for 8 minutes. Add the wine and scrape the bottom of the pan to loosen any browned bits. Return the chicken legs to the pan along with the stock and thyme. Bring to a low simmer, then cover. Reduce heat to low and simmer until the chicken legs are tender, about 30 minutes.

When the chicken is cooked, place the asparagus and broccolini over the chicken and cover. Allow the vegetables to steam for 4 to 5 minutes, or until just tender and bright green.

Transfer the chicken legs and vegetables to a platter. Increase the heat to medium-high and whisk in the flour and butter mixture. Continue whisking until the mixture thickens, about 3 minutes. Whisk in the vinegar, then season with salt and pepper. Pour the sauce over the chicken and vegetables.