Cuisses de poulet

A whole, oven-roasted chicken is a Sunday afternoon classic here in France. Grocery stores often have a large section devoted exclusively to poultry - "la volaillerie" - and an entire case is usually bursting with every possible variety of whole chicken. Each label proudly proclaims that their region is the best: Landes chicken, from the southwest, bears the red label indicating quality; Bresse chicken, from the east, has the distinction of being the only livestock with an AOC designation. So yes, the French are serious about their chicken.

Roasting a chicken is not a complicated affair, so why, you might ask, is this a recipe just for chicken legs? Two reasons: first, it saves time. A well-roasted chicken needs at least two hours in the oven, and that is not always an option on week nights. Secondly, cooking chicken parts individually allows you to control portions. Whenever I make a whole chicken, a lot goes to waste - so I've taken to buying just enough for the two of us.

I enjoy buying "cuisses de poulet," which is the entire leg, drumstick and thigh still attached. I'd imagine that this recipe would work equally well with breasts, wings or the part of your choice. Just make sure that it include the bones and the skin.

Cuisses de poulet

Serves 2

2 chicken legs, with bones and skin

2 Tbsp olive oil

1/2 cup dry white wine

herbes de provence, salt, pepper

Preheat the oven to 375 degrees Fahrenheit. Place the chicken legs in an oven-safe dish. Little by little, pour the olive oil onto a pastry or basting brush and brush onto the chicken, making sure to cover thoroughly. Pour over the white wine, then season generously with herbes de provence, salt and pepper.

Place in the oven for approximately 40 minutes, basting frequently.

Serve with potatoes and the vegetable of your choice. And bon appetit!