CHICKEN LEG QUARTER RECIPES FOOD NETWORK RECIPES

Steps:

• Set a Dutch oven over medium heat and add a 2-count of olive oil. Add the sausage links and brown slightly as you render some of the fat. Remove and set aside on a paper towel. Season chicken with plenty of salt and pepper and add skin side down to the pan. Cook over medium heat to render fat for 7 to 10 minutes, then turn to brown both sides of the chicken. Remove and set aside on a paper towels. 
• With the pot still over medium heat add 2 tablespoons butter to melt with the fat then add flour and whisk to incorporate, and then swap to a wooden spoon. Cook until it is nice and brown (you want a nice deep rich colored roux), about 10 to 12 minutes. 
• In a food processor add the onion, celery, bell pepper, and garlic, and pulse to roughly chop. Add the vegetable pulp to the pot with the roux and stir with a wooden spoon. Cook over medium heat for 5 to 7 minutes to sweat out some of the moisture. Add the stock, paprika and cayenne. Return the chicken pieces to the pot and simmer until the chicken is tender, about 1 hour. Remove the chicken pieces from pot to a cutting board and shred the meat. Discard the bones and return the meat to the pot. Cut the andouille sausage into chunks and nestle back into the pot amongst chicken to heat through. 
• Give it all a final taste and season with salt and pepper, to taste. Transfer to a serving platter and garnish with plenty of parsley and scallions.

Steps:

• Gently heat the oil in a large frying pan with a lid. Fry the onion with a pinch of salt, covered, for 10min, until softened, stirring halfway through. Increase heat slightly; add celery and carrot and cook, covered, for 10min until softened. Add garlic, tomato purée and oregano; cook for 1min. 

  Season mince, break up and add to the pan, stirring until evenly browned. 

  Add the wine, increase heat and reduce by half. Pour in chopped  tomatoes. Rinse tin out with hot beef stock and add to the pan. Reduce heat and simmer, covered, for 1hr, stirring occasionally. Remove the lid for a final 30min to reduce the sauce. 

  Heat oven to 180°C (160°C fan) mark 4. Lightly bruise garlic and bay leaf. 

  In a large pan of salted, boiling water, cook pasta for 1min in batches to  avoid sticking. Set aside to dry on an oiled plate.