Figgy Balsamic Chicken Legs
with Mashed Potatoes and Cranberry Pecan Slaw
Fig jam is something you’d usually find on the side of a cheese plate, but with this recipe our chefs discovered a way to make it the center of attention. The sweet stuff, along with tangy balsamic vinegar and savory chicken stock, is used to make a pan sauce that is so good, you might just find yourself swiping every last drop off your plate. The mixture is drizzled over oven-roasted chicken legs and their crispy, crackly skin. On the side, the sweet theme continues with a cranberry, pecan, and broccoli slaw.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
32 ounce
Chicken Legs
24 ounce
Yukon Gold Potatoes
1 unit
Shallot
1 ounce
Honey Sesame Pecans
(Contains Tree Nuts)
8 ounce
Broccoli Slaw
1 ounce
Dried Cranberries
2 tablespoon
Mayonnaise
(Contains Eggs)
8 tablespoon
Sour Cream
(Contains Milk)
4 pack
Lemon Juice
4 tablespoon
Fig Jam
2.5 tablespoon
Balsamic Vinegar
1 unit
Chicken Stock Concentrate
¼ cup
Milk
(Contains Milk)
Not included in your delivery
2 teaspoon
Vegetable Oil
4 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust oven rack to upper position and preheat to 450 degrees. Pat chicken dry with a paper towel; season with plenty of salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken skin-side down; cook without disturbing until skin is crisp, 4-5 minutes.
Once skin is crisp, flip chicken and cook until browned on other side, 3-4 minutes more. Transfer to a baking sheet, then roast in oven until no longer pink in center, 20-25 minutes. Drain any oil from pan until only a thin layer remains; set pan aside.
Cut potatoes into ½-inch cubes, then place in a medium pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil, then lower heat and reduce to a simmer. Cook until potatoes are easily pierced by a knife, about 12 minutes. Drain, then return potatoes to pot.
Meanwhile, halve, peel and thinly slice shallot. Roughly chop pecans. In a medium bowl, toss pecans, broccoli slaw, cranberries, mayonnaise, half the sour cream, and lemon juice to taste. Season with plenty of salt and pepper and set aside.
Place pan used for chicken over medium heat and add shallot. Cook, tossing, until softened, 2-3 minutes. Stir in fig jam and 2½ TBSP vinegar (1½ bottles—use the rest as you like). Let simmer until syrupy, about 1 minute. Stir in stock concentrate and ⅓ cup water. Reduce until thick and saucy, about 3 minutes, adding a splash of water if sauce reduces too much. Remove pan from heat, then stir in 2 TBSP butter. Season with salt and pepper.
To pot with potatoes, add 2 TBSP butter, remaining sour cream, and ¼ cup milk (we sent more). Place over low heat, then mash until smooth. Season with salt and pepper. (TIP: Add more milk as needed for a creamy consistency.) Divide potatoes and slaw between plates. Arrange chicken on top of potatoes and spoon sauce over.
