Cuisse de Volaille à la Diable—Deviled Chicen Legs

From The New York Times 60-Minute Gourmet

Cookbook

Author(s): Pierre Franey

Page 36

Cuisine: French

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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kaye16

6 years ago

★ ★ ★ ★ ★ 5/5

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Really a hit. For a half recipe I used four thighs rather than two complete legs. Dijon mustard. Only 10min for the second baking in the oven

This takes a bit longer than what I would usually call a weeknight dinner, but it's not much work, so might do. There's plenty of time to prep a veg and some potatoes or whatever.

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