Name: Buffaloed Chicken Legs with Braised Celery and Roquefort Smashed Potatoes
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: Serves 2
Ingredients: ⅔ cup/165 ml low-sodium beef or chicken broth; 1 or 2 tbsp Frank’s or Louisiana Hot Sauce (see “It’s that easy”); 2 tbsp sour cream; Salt and Freshly ground black pepper; 4 to 6 meaty chicken drumsticks; 1 tbsp olive oil; 1 shallot, chopped; 12 oz/340 g fingerling potatoes, scrubbed and thinly sliced; 3 celery stalks, trimmed, halved lengthwise, and cut crosswise into thirds; 2 tbsp crumbled Roquefort cheese, plus more for garnish (optional)

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 10

Appears in

One Pan, Two Plates

By Carla Snyder

Published 2013

About

There are times when a Buffalo chicken wing is the perfect snack: during a championship game, wing in one hand, beer in the other, and you just don’t care how messy your fingers, face, and clothing get. But I say a Buffalo chicken leg is the perfect dinner. The legs are all zesty and zippy with hot sauce, and when paired up with braised celery and tangy Roquefort smashed fingerling potatoes they are a delicious play on that classic nosh. And the bonus? No messy fingers. Just add knif