Wok Veggies, Roasted Brussel Sprouts and Pan Roasted Chicken Legs

Yes, a totally complete menu!  I had all these leftover vegetables from a previous dinner... so I decided to cook them all up!  Be original!

Category: Complete Meals, Vegetables, Chicken


Frenchman Rating/Comments:  7.5/10,  "While the wok veggies were awesome, the roasted brussel sprouts were a bit dry... but the chicken and sauce was AMAZING.. wish the skin was more crispy."

Cost per Serving: €2.00 per serving, makes around 2 servings.



Ingredients

• Two chicken legs (with thighs/skin)

• 1/4 cup white cooking wine

• 1 carrot (cut into match sticks)
• 1 medium zucchini  (cut into matchsticks)
• 1/2 eggplant  (cut into matchsticks)
• 1 medium bell pepper (sliced)
• 3 lemons, wedged
• 200g brussel sprouts, cleaned 
• 2 tablespoons olive oil
• 1/2 tablespoon garam masala
• salt & pepper to taste

Equipment

• 1 wok  w/ large cover
• 1 glass baking dish
• 1 medium frying pan w/ cover

 Instructions

1. (preheat oven to 220 c) Begin by prepping all the vegetables, cleaning the brussel sprouts, peeling/chopping the carrot... with the eggplant and courgette- place aside in a bowl and cover with about 1 tablespoon of salt.  Leave this for 30 minutes and drain/dry.. it gets rid of excess water.
2. Dry the brussel sprouts and place in the baking dish, roll around with some olive oil, salt/pepper and 1 whole lemon squeezed all over... and then placed directly in the dish.  Place in oven for 30 minutes until brown.
3. For the chicken, heat some butter/oil in the frying pan over medium-high heat and place the legs (after seasoning simply with salt/pepper and a squeeze of half a lemon) skin side down in the hot oil.  Allow to fry uncovered for about 6 minutes then turn over and allow to fry 3 minutes more.  Add the white wine, another squeeze of lemon, cover and reduce the heat to a medium.

1. 4. While the chicken is cooking, heat a small bit of vegetable oil in the wok (medium-high), toss in all the vegetables and stir fry for about 3-4 minutes.  Add the 'garam masala' and a little water to prevent sticking.  Salt/pepper liberally.  Reduce the heat, cover with the large cover and allow everything to finish cooking... about 5 minutes left.  The chicken may need more time, around 10 minutes- just check for clear liquids.

Serve all hot with a crusty baguette!!  Ohhhh yaaahhh...