Chardonnay Chicken Legs with Marjoram

The pungent marjoram in the creamy sauce for this crisp-skinned chicken might seem like it would overwhelm the delicate Chardonnay flavors but our lightly oaked Chardonnay can stand up to foods with strong flavors like fresh herbs.


  • large shallots, thinly sliced  ·  2 
  • Herbie's Marjoram Leaves Rubbed  ·  2 tablespoons 
  • Herbies Bay Leaf (Turkish) (whole)  ·  1 
  • whole chicken legs  ·  6 
  • Chardonnay, Chantilly or Amourette  ·  2 cups 
  • Salt and freshly ground pepper  ·   
  • heavy cream  ·  1/4 cup 
  • cold unsalted butter  ·  4 tablespoons 


Preheat the oven to 425°. Spread the shallots and bay leaf in a 14-by-12-inch baking dish or roasting pan. Arrange the chicken legs in the pan, skin side up, and pour the wine over the legs. Season the chicken with salt and pepper and bake in the upper third of the oven for about 50 minutes, or until the skin is crisp and the chicken is cooked through. Reduce the oven temperature to 300°.

Transfer the chicken legs to a heatproof platter. Discard the bay leaf. Pour the pan juices into a small saucepan and boil over high heat until reduced to 2 cups, about 10 minutes. Add the cream and boil until reduced by one-third for 5 minutes. Pour the sauce into a large glass measuring cup and let stand for 5 minutes.

Meanwhile, reheat the chicken legs in the oven for about 5 minutes.

Whisk the butter into the sauce, 1 tablespoon at a time, until thoroughly blended.

Season the sauce with salt and stir in the chopped marjoram.

Spoon the sauce over the chicken legs and serve with Williamson Chantilly Chardonnay.

Chantilly Chardonnay

Chantilly Chardonnay

Chantilly is an attractive Chablis-style wine, pale gold, with floral aromas of white peach, lemon and butterscotch.

Marjoram Leaves Rubbed

Marjoram Leaves Rubbed

Marjoram is cultivated for its aromatic leaves, either green or dry, often confused with oregano Marjoram is sweeter and milder.