Monday, October 12, 2015

Buffaloed Chicken Legs with Braised Celery and Roquefort Smashed Potatoes

The other cookbook that got quite a bit of rotation during our wait for kitchen supplies was One Pan, Two Plates, which I picked up while it was on sale for Kindle. Having tried at least a half dozen recipes from it, I can safely say that it's not on my must have list because few have been wows, but most have been solid and very good options for when your time or kitchen equipment is limited. This recipe in particular piqued my interest for being something quite different from what I usually make at home. I was surprised by how much I liked the braised celery and blue cheese smashed potatoes are a great combo.

One year ago: Marinated Romano Peppers with Buffalo Mozzarella
Two years ago: Cubed Pork with Potatoes, Yogurt, and Tamarind
Three years ago: Moroccan Carrots
Four years ago: Saag Paneer
Five years ago: Lemon and Cranberry Scones
Six years ago: Raspberry-topped Lemon Muffins

Buffaloed Chicken Legs with Braised Celery (from One Pan, Two Plates)

4 to 6 meaty chicken drumsticks
salt and pepper
1 tbsp olive oil
1 shallot, chopped
12 oz fingerling potatoes, scrubbed and thinly sliced
3 celery stalks, trimmed, halved lengthwise, and cut crosswise into thirds
2/3 cup chicken broth
1 or 2 tbsp hot sauce
2 tbsp sour cream
2 tbsp crumbled Roquefort cheese

1. Preheat oven to 425F.
2. Sprinkle chicken with salt and pepper.
3. Heat a 12" ovenproof skillet over medium-high heat and add olive oil. Brown chicken on all sides, 6 minutes total. Transfer to a plate.
4. Pour off all but 1 tbsp of the fat in the pan. Add shallot and potatoes and saute 2 minutes.
5. Scrape potatoes to one side of the pan and add celery in a single layer to the empty half.
6. Pour broth over vegetables and sprinkle with salt and pepper.
7. Arrange chicken across potatoes and celery and top with 1 tbsp of hot sauce.
8. Transfer to oven and roast until chicken cooked through and potatoes are tender, 30 minutes.
9. Remove pan from oven and drizzle chicken with remaining 1 tbsp hot sauce.
10. Transfer chicken and celery to two plates.
11. Mash potatoes with a potato masher and add in sour cream and cheese. Scoop onto plates and serve.

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