The legs, or brown meat, of a chicken have more flavour than the breast ... on the bone with the skin on; off the bone with the skin on; or boneless and skinless (called thigh fillets).
Spiced, schmaltzy rice and tender braised chicken legs cook together in one Dutch oven ... but also helps the skin achieve a walnut-colored hue when roasted at high heat.
Stir in the cooled mushrooms and season generously with salt and pepper. Place a chicken leg skin-side down. Feel for the thigh bone with your fingers then, with a sharp knife, carefully cut down ...
Set a wide, heavy pot over medium-high heat and add 2 tablespoons canola oil. Add chicken legs, skin-side down, and sear until skin is golden brown, about 5 minutes. If necessary, sear in batches ...
Chicken legs cooked with spicy pork sausage and served with beans and wasabi mayo dressing on the side. Place the chicken legs in a baking tray. 3. Peel and cut the onions and potatoes into quarters ...