4 chicken legs

salt and freshly ground black pepper

neutral oil

1/2 cup white wine

1 onion, thinly sliced

1 tsp salt

3 turnips or rutabaga, ends trimmed, peeled, cut into large chunks

3-6 potatoes (Yukon Gold or red-skinned), cut into large chunks

1 cup stock or water

2 oranges, zest and segments or half-moons

1/2 tsp vanilla paste or extract

2 tbsp sherry or apple cider vinegar

1/4 cup olive oil

2 heads raddichio, cored and cut into petals

 

​1) Heat the oven to 400 degrees.

2) Pat the chicken legs dry and season all over with salt and pepper. In a medium Dutch oven, heat a glug (2 tbsp) of neutral oil over medium heat and sear the chicken legs until golden brown, about 12 minutes. Transfer the chicken legs to a plate for now.

3) Deglaze the pan with white wine. Add the onion and salt, and reduce the heat to medium-low to gently cook until tender, about 7 minutes. Add the roots and stock, then bring to a boil. Place the chicken legs on top of the roots.

4) Cover and slow cook in the oven until the roots are tender and the sauce slightly reduced, 30-45 minutes.

5) Make the vinaigrette by combining the orange zest, vanilla, vinegar, and olive oil with a big pinch of salt.

6) Remove the pan from the oven. Remove the chicken legs from the pan. With a potato masher or heavy spoon, gently smash the cooked roots, working the liquid in to make a loose mash.

7) Toss the radicchio with the vanilla vinaigrette. Top the mash with the chicken legs, then the radicchio, and finally the orange segments. Alternatively, you may serve the mash, chicken legs and salad separately, whichever works for you.