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Home > Recipes
Recipes from Pilgrim's Kitchen
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Autumn Spiced Chicken with Rosemary Red Skin Mashers
Emily Butler Canton, OH
Ingredients:
4 chicken legs, thigh and drumstick attached
2 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground pepper, divided
2 tablespoons vegetable oil
Autumn Rub: recipe follows
6 medium red skin potatoes
5 tablespoons butter, divided
4 ribs celery, diced
1 small red onion, diced
2 large Macintosh apples, diced
1 teaspoon water
1 teaspoon sugar
1 tablespoon chopped fresh rosemary
3/4 cup hot milk
1 tablespoon chopped fresh parsley
Directions:
Sprinkle chicken with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. In large heavy skillet over medium high heat, place oil. Add chicken and cook about 5 minutes to brown on both sides. Remove chicken to 400 degree F. oven and continue cooking about 35 minutes, or until fork tender. During last 5 minutes of cooking, spread Autumn Rub over each chicken
leg. Cut potatoes into quarters and place in large pot of water over medium heat. Add 1/4 teaspoon salt and boil about 30 minutes. In heavy saucepan, melt 1 tablespoon of the butter; add celery and onion and cook, covered, over medium heat about 10 minutes, stirring occasionally. Reduce heat, add apples, water, sugar, 1/4 teaspoon salt and 1/16 teaspoon pepper; cook 5 minutes more. Remove from heat but keep covered. Drain potatoes and place in mixer; add remaining 4 tablespoons butter, 1 teaspoon salt, 1/8 teaspoon pepper and rosemary. Mix until potatoes are smooth, slowly adding hot milk. To serve, place chicken in center of plate, spoon apple mixture over outside of leg and potatoes on inside. Garnish with chopped parsley. Makes 4 servings.
Autumn Rub: In small bowl, mix together 1/2 cup packed brown sugar, 2 tablespoons chili powder, 2 teaspoons cumin and 3 tablespoons vegetable oil. |
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