Nutrition balance score
Unbalanced
Glycemic Index
32
Low
Glycemic Load
2
Low
Nutrition per serving
Calories209.8 kcal (10%)
Total Fat15.8 g (23%)
Carbs7.2 g (3%)
Sugars2.5 g (3%)
Protein8 g (16%)
Sodium351.1 mg (18%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
PREP: Crush the peppercorns. Either with a rolling pin in a plastic bag or with a mortar and pestle. Slice the shallots and garlic and chop the chives
Step 2
Season the chicken legs with salt. Place in a cold pan with olive oil and turn to medium heat to sear and render the fat. To ensure full contact with the pan, you can place a heavy object on top.
Step 3
Remove the chicken from the pan once the skin is crisped. You do not need to cook the second side right now. In the pan with the chicken fat, add 2 tablespoons of butter, the shallots, garlic, and crushed black pepper
Step 4
Once the garlic and shallots are jammy, add two tablespoons of miso to the pan. Add a quarter cup of cooking wine and 1/2 cup of water.
Step 5
Add the chicken legs back into the skillet skin side up and roast in the oven at 350. Check after 8 minutes to see if you need to add more water and place back in the oven for another 8 minutes.
Step 6
Remove the pan from the oven and remove the chicken. Stir in half a cup of greek yogurt and the chopped chives.
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