Roasted chicken legs with glazed shallots from The New Basics Cookbook (page 415) by Julee Rosso and Sheila Lukins

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Notes about this recipe

  • hillsboroks on January 30, 2025

    We loved the flavors in this dish and as a bonus it was relatively fast and simple to prepare. I didn’t have enough shallots so I added sliced red onions and they worked perfectly. I served it with mashed potatoes and ended up adding a bit more broth and wine near the end of the cooking time so that there would be a bit more sauce.

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