CAST IRON CHICKEN LEGS With street corn, roasted parsnips and rutabagas.

Get the most out of your cast iron skillet with these sweet and spicy chicken legs.
* 4 servings

Ingredients

  • 1 tbsp. salt
  • 1 tbsp. Tajín spice (optional)
  • 8 chicken legs, bone-in, skin-on, rinsed and patted dry
  • ¼ cup olive oil
  • ½ cup apple cider vinegar
  • ¼ cup barbecue sauce (I use Ray’s No Sugar Added Original)
  • 1 7 oz. can chipotle peppers in adobo sauce
  • ¼ Cholula hot sauce
  • 2 cups low-sodium chicken stock
  • Salt to taste

Instructions

  1. Place a cast iron skillet over low heat. While skillet is heating, prepare chicken.
  2. Mix together salt and Tajín (if you’re using it) in a small bowl and rub evenly over dry chicken legs.
  3. Increase heat to medium-high and add olive oil.
  4. Sear chicken fattiest side down until golden brown, about 5 minutes.
  5. Deglaze skillet with vinegar and reduce heat to medium-low, letting the vinegar almost completely reduce, 3-5 minutes.
  6. Add barbecue sauce, chipotle peppers, hot sauce and chicken stock and bring to a simmer over medium heat.
  7. Cover and continue to simmer for 45 minutes, turning the chicken frequently to thoroughly coat it in sauce, until chicken is completely cooked and sauce is nappe.
  8. Season with salt and enjoy immediately or keep refrigerated for up to 3 days.

Street Corn

Ingredients

  • 2 tbsp. unsalted butter
  • 4 cups low-sodium canned sweet corn, kernels only
  • ½ tsp. kosher salt
  • 1 lime, juice and zest
  • ¼ tsp. smoked paprika
  • 1 tbsp. mayonnaise
  • 2 tbsp. chopped green onions
  • 2 tbsp. chopped cilantro
  • 2 tbsp. queso fresco

Instructions

  1. Melt butter in a medium-large skillet over medium-high heat, then add corn and sprinkle with salt.
  2. Cook, stirring frequently, for 10-15 minutes until the corn has slightly browned and begins to pop.
  3. Turn the heat down and add lime juice and zest and paprika.
  4. Let cool for 15 minutes, then fold in mayonnaise, green onions, cilantro and queso fresco.

Roasted Parsnips and Rutabagas

Ingredients

*2 servings

  • 2 sprigs rosemary
  • 4 leaves sage
  • 4-6 parsnips, peeled, cut vertically
  • 1 large rutabaga, peeled and cut into large dice
  • 2 tbsp. olive oil
  • 1 tbsp. melted unsalted butter
  • 1 tbsp. balsamic vinegar
  • 1 tsp. kosher salt
  • 1 tsp. honey
  • 1 tsp. black pepper

Instructions

  1. Preheat oven to 400°F. Line a large sheet tray or casserole dish with parchment and place rosemary and sage on the bottom.
  2. In a large mixing bowl toss together parsnips, rutabaga, oil, butter, honey, vinegar and salt. 
  3. Roast vegetables 10 minutes; stir, then rotate pans and roast 10-15 minutes longer until vegetables are tender and slightly charred. Remove from oven, drizzle with honey (optional) and top with pepper.