Whole Chicken Legs with Carrots, Celery, and Onion (Serves 6)
The “Whole Chicken Leg” is the drumstick-thigh combination. I bought them recently because I thought each one looked like a good-sized adult serving and I like dark meat. They did well browned and then braised in a Dutch oven with carrots, celery, and onion. The fat of the skin adds great flavor to the vegetables during cooking, but can be pulled off easily afterwards.
Prep and cook time: 75 minutes
6 whole chicken legs
12 ribs of celery
1 sweet yellow onion
Low sodium chicken broth (Imagine Organic includes no sugar or soy)
Pre-heat oven to 350 degrees. Melt one tablespoon of coconut oil in a Dutch oven over medium heat. Season chicken on both sides with salt, garlic powder, and black pepper. A nice dusting will do. Brown chicken on one side for five minutes, turn with tongs, and brown the other side for another 5 minutes. Brown chicken in shifts if you can’t fit every piece at the same time. Remove brown chicken to a plate while you continue preparations. Chop onion, carrots, and celery into bite-sized pieces. Add onion to Dutch oven and let cook a few minutes until it begins to soften. Add carrots and celery. Add a nice dusting of salt, garlic powder, and black pepper to vegetables and stir together. Arrange chicken on top of vegetables. Add enough chicken broth to submerge vegetables. Cover and place in oven. The fat of the chicken drips down onto the vegetables adding flavor and the steam of the broth rises to keep the baking chicken moist. Remove from 350 degree oven after 60 minutes, serve and eat!
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