Roast chicken legs and toast from Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice (page 139) by Alexandra Stafford

  • all-purpose flour
  • parsley or basil
  • instant yeast
  • chicken legs
  • white balsamic vinegar
  • mixed greens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jviney on March 06, 2021

    We really enjoyed this. I had honey whole-wheat (from this book) left over from this week and used that. Would probably back off the garlic to one clove next time, as the dressing was extra zingy. Quick meal, big payoff.

  • anya_sf on May 30, 2020

    My chicken legs were much larger, so I roasted them 45 minutes before adding the bread. I used leftover seeded multigrain no-knead bread instead of peasant bread, and it worked okay, although the seeds were maybe not ideal for this, since the bread is basically large croutons. I didn't check the bread closely enough (note: check the bottoms of the slices, not the tops) so it got a little dark. I doubled the lettuce and there was enough dressing. Quite tasty.

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