Pan-Seared Chicken Legs
with Purple Potatoes, Brussels Sprouts & Bacon Vinaigrette
Makes: 2 Servings
Calories: About 600 Per Serving
Typically, when we think of potatoes, a large white spud comes to mind. In this recipe, we use a different, more colorful variety. Purple potatoes are a type of fingerling potato native to South America. They offer more antioxidants than their more pale relatives, and have an earthy and slightly nutty flavor, which goes perfectly alongside the chicken and Brussels sprouts. Enjoy!
Tips & Techniques
How to Make Garlic Paste
IngredientsPDF Download a PDF of this recipe
On the Cutting Board
- 8 Ounces Purple Potatoes
- 7 to 8 Ounces Brussels Sprouts
- 1 Bunch Chives
- 1 Bunch Parsley
- 1 Clove Garlic
- 1 Shallot
- 2 Slices Bacon
- 2 Chicken Leg Quarters
- 1 Tablespoon White Wine Vinegar
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the potatoes into bite-sized pieces. Trim the ends off the Brussels, then cut them in half lengthwise. Finely chop the chives. Roughly chop the parsley. Peel and mince the garlic, smashing until it resembles a paste. Peel and thinly slice the shallot. Cut the bacon into small pieces.
Once the water is boiling, add the potatoes. Cook 12 to14 minutes, or until very tender when pierced with a fork. Drain and return to the pot. Add the garlic paste, all but a pinch of the chives, half of the parsley, and 1 tablespoon of olive oil. (Reserve some chives for garnish and parsley for the sauce.) Using a fork, smash the potatoes until well combined and smooth. Season with salt and pepper to taste.