Roasted Chicken Legs with Glazed Shallots

Name: Roasted Chicken Legs with Glazed Shallots
Ingredients: 8 chicken legs (drumsticks and thighs); 1 tablespoon olive oil; 1 tablespoon Chopped fresh Italian (flat-leaf) parsley; 1 teaspoon sugar; 18 large shallots, peeled; ½ cup Berta’s Chicken Stock or canned broth; ½ cup Berta’s Chicken Stock or canned broth; 3 teaspoons chopped fresh rosemary leaves; ¼ cup dry white wine; ½ teaspoon coarsely ground black pepper; 2 teaspoons dried thyme

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

We’ve removed the skin in this chicken dish without losing any of the chicken’s rich, succulent flavor.

Ingredients

8 chicken legs (drumsticks and thighs)
1 tablespoon olive oil
18 large shallots, p

Main course
Gluten-free

Method

Preheat the oven to 375°F.
Remove the meat from each leg in two pieces. Divide each thigh in half. Reserve the leg bones for soup or stock. Skin the 32 chicken pieces, then rinse and pat them dry.
Heat the oil in a nonstick skillet. Add the s