Description

This delicious dish is made with braised chicken legs and served with a rich chicken gravy. Serve it over Chef Jessie's Tasso Grits or Rice. This is an economical dish that everyone will enjoy.

Ingredients

• 6  Each Chicken Legs
1
•  As Needed Brine
2
• 1/2  Cup(s) Kosher Salt
3
• 2  Quart(s) Water
4
•  As Needed Flour Dredge
5
• 1/4  Cup(s) Chef Jessie's Essence
6
• 1  Cup(s) Wondra Flour
7
• 3  Table Spoon(s) Shallots, small dice
8
• 3  Table Spoon(s) Red Bell Pepper, small dice
9
• 1  Table Spoon(s) Garlic, minced
10
• 3  Table Spoon(s) Flour, seasoned
11
• 1  Quart(s) Chicken Stock
12
• 1  Each Thyme Sprig
13
•  To Taste Salt and Pepper
14

Directions

1. To make the brine, mix water with the salt 
2. Place chicken in brine and refrigerate for a minimum of 8 hours
3. Remove the chicken from brine and pat dry with towel
4. Preheat oven to 350 degrees
5. French the chicken, cut off the end nub and twist meat up the bone
6. mix the Wondra flour with Chef Jesse's spice mix
7. Dredge the chicken in the seasoned flour
8. Heat oil in a thick bottom pan and brown the chicken on all sides
9. Remove chicken from the pot
10. Add the shallots, peppers and garlic to pot and sweat out
11. Add the seasoned flour and cook out for a couple of minutes to make a roux
12. Add the stock and mix well to get all brown bits off the pan
13. Place the chicken back in the pot and bring to a boil
14. Place lid on pot and roast in oven for 45 minutes
15. Remove chicken from pot, skim off excess fat and reduce sauce to desired consistency
16. Taste and adjust with salt and pepper
17. Place chicken back in to pot, heat and serve