Chicken Legs with Cauliflower Remoulade
Ingredients: Chicken legs, Onion, Vinegar, Olive oil, Pepper · 80 min cook time · 700kcal · ~₩17,000
Ingredients
4개 Chicken legs, 2개 Onion, 4tablespoons Vinegar, 2tablespoons Olive oil, 1꼬집 Pepper, 1줄기 Rosemary, 1줄기 Thyme, 1개 Cauliflower, 150g Organic yogurt, 50g Cornichons (pickles), 1teaspoon Mustard, 1꼬집 Salt, 1개 Baguette
Instructions
1. Place chicken legs skin side down on the barbecue with coals to one side for hot, medium, and cool ends. Add halved onions to the barbecue as well. Cook the chicken naked (no marinade, salt, or oil) to render the skin.
2. Prepare a basting mixture with 3-4 tablespoons of vinegar, a little olive oil, and pepper. Use rosemary and thyme as a brush to baste the chicken as the skin gets golden and sizzling. The vinegar will evaporate, leaving a delicious outer skin.
3. Cook the chicken on medium-slow heat for about 40 minutes until the meat comes off the bone.
4. For the remoulade dressing, combine organic yogurt, a swig of olive oil, finely sliced cornichons and their liquor, finely sliced silver skin onions, a hefty teaspoon of mustard, and a tiny pinch of salt. Mix well.
5. Prepare the cauliflower by removing the green leaves. If fresh, finely slice the green leaves and add them to a pile. Break the cauliflower into florets and then finely slice them into thin slithers.
6. Combine the finely sliced cauliflower and green leaves with the prepared remoulade dressing.
7. Give the chicken its last basting. Cover the barbecue with a lid to trap smoke, turning it into an oven. Cook for another 20 minutes.
8. Serve the cooked chicken legs with the cauliflower remoulade salad and croutons. Add the sweet soft onion rings from the barbecue and a final kiss of vinegar.
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