Tuesday, September 16, 2008

Chicken Legs with Roasted Leeks & Parsnips

I adapted this recipe from the latest Delicious Living Magazine. Parsnips aren't in season, so that's the only thing here that I didn't either buy from the farmer's market or from Fairway (free range chicken legs). This is a nice dish for the beginning of the fall; earthy flavors, savory and completely yum.


2 medium leeks
3 medium parsnips
2-3 tsp fresh thyme leaves
2 chicken legs
1 sprig rosemary, leaves removed & chopped
1/4 tsp salt
1/4 tsp black pepper
1/4 cup flour
3 tbsp olive oil
1 clove garlic
1/3 cup Masala
2 tbsp soy sauce
rosemary sprig to garnish
1/2 cup vegetable broth


Preheat oven to 400 degrees.

Slice the leeks and parsnips into spears and toss with 1 tbsp olive oil, 1-2 tsp chopped thyme leaves, salt and pepper. Place in a casserole dish and set aside.

Combine flour with chopped thyme and the rest of the rosemary, salt and pepper. Heat the rest of the oil in a cast iron pan and heat until smoking hot. Dredge the chicken legs in the flour, and place in the smoking oil. Brown on each side for about 3 minutes. When both sides are brown, add the masala wine and turn the heat down. When the masala starts to bubble, remove the chicken legs and place them on top of the leek/parsnip mixture and pop in the oven.

Add the remainder of the flour you used for dredging to the gunk in the cast iron pan, add 1/2 cup of vegetable broth and simmer. Remove from heat when sufficiently thick and set aside. When the mixture is cool, blend it until smooth and set it aside as gravy for your chicken dish.

When the chicken is falling from the bone (or cooked however you like it) remove from the oven and arrange on your plate. Serve with gravy. Enjoy!

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