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Herb and Wine-Roasted Whole Chicken Leg
There's nothing better than a simply prepared, well-roasted chicken leg with gravy. The ultra-savory chicken sits alongside farro with melted leeks and sautéed green beans with slivered almonds for a filling, balanced meal. But the real star of the dish — according to Chef Anthony — is the herb and wine-infused gravy, bringing a strong chicken flavor and richness to the entire meal.
Nutritional facts
Protein
26g
Carbs
13g
Calories
400
Fat
26g
Ingredients
Extra Virgin Olive Oil, Almonds, Whole Grain Mustard, Onion Powder, Garlic Powder, Farro, Herbs de Provence, Black Pepper, Garlic, Dijon Mustard, Corn Starch, Onion, Kosher Salt, Green Beans, Chicken Base, Leeks, White Wine, Canola Oil, Chicken Leg
Reviews
4.2
Based on 2022 reviews
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Autumn Green · 04/29/24
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About Anthony Nichols
As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.
You can find Anthony Nichols’s meals in...