David Burtka’s Herb-Roasted Chicken Legs

🥘 Ingredients

• asparagus
  1 unit
• black pepper
  1 tsp
• brown sugar
  1 tsp
• butter
  3 tbsp
• carrot
  1 unit
• chicken legs
  2 pieces
• chicken stock concentrate
  1 unit
• herbes de provence
  1 tsp
• jasmine rice
  1 c
• olive oil
  2 tbsp
• parsley
  2 tbsp
• red wine vinegar
  1 tbsp
• salt
  1 tsp
• shallot
  1 unit

1. 

   1

   jasmine rice asparagus chicken stock concentrate red wine vinegar herbes de provence chicken legs carrot parsley brown sugar shallot butter olive oil salt black pepper

   jasmine rice: 1 c, asparagus: 1 unit, chicken stock concentrate: 1 unit, red wine vinegar: 1 tbsp, herbes de provence: 1 tsp, chicken legs: 2 pieces, carrot: 1 unit, parsley: 2 tbsp, brown sugar: 1 tsp, shallot: 1 unit, butter: 3 tbsp, olive oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Adjust oven rack to middle position and preheat oven to 450°F. Bring a large pot of salted water to a boil. In a small pot, combine jasmine rice, chicken stock concentrate, 3/4 cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, ⏱️ 15 minutes . Keep covered off heat until ready to serve.
3. 

   3

   Pat chicken legs dry with paper towels; season with salt and black pepper. Heat olive oil in a large, preferably ovenproof, pan over medium-high heat. Add chicken, skin sides down; cook until skin is browned and crisp, ⏱️ 3 minutes . Remove from heat and flip chicken. Sprinkle chicken with herbes de provence. Roast on middle rack until cooked through, ⏱️ 15 minutes .
4. 

   4

   Wash and dry all produce. Trim and discard bottom 1 inch from asparagus. Trim, peel, and cut carrot into 1/4-inch rounds. Halve and peel shallot; finely chop half. Pick parsley leaves from stems; roughly chop leaves.
5. 

   5

   Once water is boiling, add asparagus and carrots to pot. Cook until asparagus is bright green and carrots are almost tender, ⏱️ 2 minutes . Drain and transfer veggies to a plate to cool.
6. 

   6

   Melt butter in a second large pan over medium-high heat. Cook, carefully swirling butter, until foamy and flecked with amber brown bits, ⏱️ 1 minute . Reduce heat to medium low and add chopped shallot; cook until softened, ⏱️ 1 minute . Add brown sugar and red wine vinegar; stir until the sugar has dissolved, ⏱️ 1 minute . Add blanched veggies and cook until tender, ⏱️ 2 minutes . Remove from heat and stir in half the parsley. Season with salt and pepper to taste.
7. 7

   Fluff rice with a fork. Divide rice between bowls; top with chicken and veggies. Sprinkle with remaining parsley and serve.