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This cajun recipe has the perfect amount of heat and leaving the skin on provides an amazing crunch and flavor!
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Ingredients
- 4 whole chicken legs, skin on
- 1 T Creole seasoning
- 1/4 arrowroot powder
- 1 t olive oil
- 2 T grass-fed butter
- 1 T minced garlic
- 1 small yellow onion, thinly sliced
- Herb bundle (1 or 2 of each Rosemary, Thyme, Basil)
- 3 c chicken broth
- Sea salt, pepper, and chopped parsley to taste.
Instructions
- Wash chicken and pat dry.
- Rub with salt, pepper and Creole seasoning.
- Dust with arrow root powder and rub legs well on both sides.
- Heat olive oil and add butter.
- Place chicken skin side down in pan and sear. Flip and repeat.
- Remove chicken and add herb bundle, onions, butter and 1 t arrowroot powder.
- Whisk together well and add chicken broth.
- Add chicken broth and chicken back to pan. Let liquid reach a simmer and cover.
- Cook for 20 minutes with skin side down. Remove lid and stir bottom of pan to prevent sticking.
- Repeat process two more times for a total of about 60 minutes.
- Liquid will almost be reduced and you will have a gravy.
- Remove herb bundle and serve.
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