I’m not a big fan of chicken – especially not that tasteless cardboard that people call white meat. That said, Susan loves chicken especially when it is fried. My Mom loved chicken too – chicken soup, chicken enchiladas, chicken in almost any form. When my mom met Susan, Susan prepared Coq au Vin for us. I think that’s when Mom decided that I had found The One.
Last week, I prepared Roasted Duck Legs in Red Wine Sauce; I’ve made this dish at least once before. Duck is all dark meat, and it is unctuously delicious. So, I decided to take a stab at making roasted chicken quarters (dark meat) mashing up two recipes – the one for roasted duck legs and this one for chicken quarters. I followed the cooking instructions, but not the recipe. The spices were rosemary and Chinese Five Spice as in the duck recipe. I also used a light sprinkle of Tony Chachere’s spice to give it just a little kick.
The result was a beautifully cooked, unctuous chicken quarters with crispy skin. I served it with a Ceaser’s Salad and a bit of chutney on the side.
It looked like this. It was easy to prepare – highly recommended. Yum!
