Tuesday, May 12, 2015

What to Do With Chicken Legs?

Letting the munchkin pick the recipes to try in any given week can sometimes get interesting.

Like the ratatouille she begged to try a few months ago, but refused to touch after it had been made. (I still like it; maybe I'll make it for my mom next time.)

Tonight's dinner is another one of those "Dishes Inspired by Disney" recipes:

Shopping List

  • chicken legs (recipe calls for 8; we used 12)
  • orange (we used a tangelo because that's what looked good; you need juice AND zest, so choose what makes sense for you)
  • no sugar added orange marmalade
  • rosemary sprigs
Everything else (salt, pepper, balsamic vinegar, and olive oil) we had in the house.

Mise en place

Ease of Preparation

Pretty simple, which is great for a recipe that's being plugged by a kids' cable channel.

My sister could definitely do this ... well, if the idea of pulling the skin off the chicken legs doesn't make her gag.

Chicken legs in the pan, skin removed.

Specialty Equipment Required?

A fine grater to zest an orange; this is easy enough to find. Mine's a long MicroPlane brand, but you don't need to spend a lot of cash on one if you're not sure you'll use it.

A citrus reamer would be helpful in extracting the juice from the orange, but not 100% necessary.

Did my husband and daughter enjoy it?

The kid liked it, but the husband wasn't overfond of the citrus-balsamic glaze. He'd prefer it with plain barbecue sauce.

Reducing the balsamic vinegar-marmalade-rosemary mixture.

Regular rotation-worthy?

If we mix it up a bit, and don't pick a super-hot day to make it, sure.


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