Oven Roasted Chicken Legs and Chicory Recipe
These delicious oven-roasted chicken legs are cooked with chicory in a wonderful sweet and sour balsamic and honey gravy; it's the perfect lighter roast for two people.
Servings 2 Servings
Calories 851kcal
Ingredients
- 2 Chicken Legs
- ½ teaspoon Salt
- 2 White Chicory 250g total (aka Belgian endive)
- 3 Small Echalion or Banana Shallots 100-120g Total
- 1 tablespoon Olive Oil
- 30 g Butter 2 tablespoon
- 1 tablespoon All Purpose Flour
- 50 ml Balsamic Vinegar 3 tablespoon + 1 teaspoon
- 375 ml Chicken Stock 1½ Cups
- 20 g Honey 1 tablespoon
- 1 Handful Snipped Chives (for garnish)
Instructions
- Trim the base of the chicory and then cut them in half lengthways.
- Cut the shallots in half lengthways, then trim the root end; do not trim too much, you want them to still hold together, then peel them.
- Heat a 30cm or 12" nonstick frying pan over a high heat, and when it is hot, add the olive oil. Place the chicory cut side down and sear until nicely coloured, then transfer them cut side up to a 35cm x 25cm (14"x10") roasting tin.
- Add the shallots to the pan, and just like the chicory, sear, cut side down, until nicely coloured and then transfer to the baking tray,
- Season the chicken legs with salt and again sear them in the pan, this time all over until nicely golden, then transfer them to the baking tray.
- Reduce the heat under the pan to medium-high and then add the butter. When it begins to foam, add the flour and stir and cook for 2-3 minutes until the mix becomes nicely golden.
- Stir in the chicken stock to form a smooth sauce, then add in the honey and balsamic vinegar, stirring to combine. Have a taste and add salt as required.
- Once you have a nice sauce, pour it over the chicken, then transfer the baking tray to the oven and cook for 30-35 minutes at 170°C or 340°F. Check that the chicken has reached at least 73°C or 165°F with a quick-read meat thermometer before serving!
- Baste the chicken with the sauce, then flip the oven over to "grill mode" (as high as it will go) or slip the tray under a broiler on a high heat to crisp up the chicken skin and caramelise the sugars. This will take 3-5 minutes. (This step is optional)
- Serve with lots of snipped chives.
I prefer to cook chicken legs closer to 80°C or 175°F.
Nutrition
Serving: 1 | Calories: 851kcal | Carbohydrates: 38g | Protein: 71g | Fat: 45g | Saturated Fat: 16g | Polyunsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 366mg | Sodium: 1273mg | Fiber: 7g | Sugar: 21g
