I don’t know if your local market carries them, but around here they occasionally put 10 lb bags of frozen chicken leg quarters on sale. When they do, I jump at the chance to snap some up, knowing that for just my wife and I, this six dollar purchase (sometimes I can find them for as little as three dollars!) will fuel about 5 meals.
The rub is, that’s just a whole lot of chicken. The great part is that chicken is versatile, and legs and thighs are especially so. To be honest though, sometimes I just want my chicken to taste like chicken, and that’s the reason I tossed this together for lunch yesterday.
This is so simple that a recipe really isn’t needed, but I’ll post it in standard format anyway. Adjust the amounts (which I’ve not given) to suit. This particular dish can be a main course or a simple lunch, and can serve from one to as many people as you’d like to feed.
I just love chicken.
- Chicken Leg Quarters
- Chardonnay or other white wine
- Rinse chicken leg quarters and pat dry. Coat liberally with salt and pepper. Place skin side up in a roasting pan or other oven safe pan deep enough to collect the drippings. Sprinkle rosemary, thyme and pepper on skin side. (Pat in a bit if you like)
- Pour enough wine into the dish to just cover the bottom (This will cook off, but adds a nice flavor).
- Roast in a 350°F oven for approximately 35 to 40 minutes or until juices run clear if pricked.
- Let rest 10 minutes before serving.
What I would done differently had I thought about it at the time:
I would have drained the legs on a rack or paper towel before I served them. Leg Quarters have a lot of fat under the skin, and much of it will render out in cooking. I call that a good thing since the chicken is basically braising on the bottom, but it can be a bit greasy if you are in a hurry to get to it as I was.
Other then that, it was great. In fact, I think I’m going to go make up the rest of it in a few minutes. It’ll make a great quick lunch for both my wife and myself tomorrow.