How's this for a throwback? A brined chicken leg roasted with lemon and rosemary, served on my version of "The San Francisco Treat", a Pilaf of brown and wild rice, toasted vermicelli cooked in a savory chicken, vegetable and mushroom broth. Served with broccoli sauteed in olive oil, chili flakes and toasted garlic. Served with a lemon-rosemary jus.
Chicken leg and thigh
Chicken stock (Filtered Water, Onion, Carrot, Celery, Parsley, Thyme, Bay Leaf, Black Peppercorn)
Chile pepper flakes
Servings Per Container: 1.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.