Pantry and Spice Cabinet To The Rescue!
I haven't been to the grocery store in more than two weeks. Our supply of fresh vegetables in the refrigerator is dwindling, and I find myself rationing the final bit of fresh spinach. We ate the last of the fresh broccoli last night. On the other hand, I have a large head of red cabbage as yet untapped, plus celery, carrots, and a couple of bell peppers, so we have enough for another week of fresh salads. After the cabbage is gone, there are four cans of green beans in my pantry.
I actually have a soft spot in my heart for canned green beans. Years ago, right after Randy and I purchased Swan's Nest, and before our massive, two-year historic restoration project began, he and I flew on Thanksgiving Day from our home in Dallas to Colorado in order to create a plan for the impending renovation. In the luggage compartment of the plane was a box containing our Thanksgiving dinner – a frozen, pre-cooked turkey, a container of frozen, homemade cornbread dressing, a can of jellied cranberry sauce, and a can of green beans.
We arrived at the Eagle/Vail airport in the early afternoon, made a quick stop at a local market to purchase milk, eggs, bread, and a pumpkin pie, and headed for our Summit County condominium. The turkey was thawed by the time I placed it in the oven to gently reheat, and that evening, as a fire crackled in the hearth, we enjoyed what I've always regarded as one of our best Thanksgiving meals ever – one filled with the promise of adventure and discovery. Even the canned green beans tasted amazing.
Planning meals strictly from what's on hand day-after-day and week-after-week takes a different mindset when we're used to frequent quick stops for a few groceries, and the abundance of pre-COVID-19 ingredients. Today, it's common for trips to the supermarket to yield empty spaces where fresh produce used to be, as well as spotty supplies of meat, poultry, and seafood. For those who are now pre-ordering their groceries for curbside pickup, a routine of out-of-stock ingredients can yield disappointment and frustration. Add then there's all that sanitizing once the groceries are unloaded at home.
I thought carefully about this week's Stay At Home recipe, taking into consideration the gaps in what's available in the market and what most cooks stock in their pantries. My Almost-Fried Chicken combines pantry and spice cabinet staples with chicken legs to create an easy, flavorful main dish. I've chosen chicken legs because in my experience these past weeks, they seem to be more plentiful that other cuts of poultry, and thus far, they remain affordable. This dish also takes very little advance prep time, is far less messy to cook than traditional fried chicken, and is generally a food most kids will eat.
Stay Home. Stay Safe. Find the Joy.
Christy Rost is the author of three cookbooks, television chef on PBS stations nationwide, and longtime resident of the Park Cities and Preston Hollow. For additional recipes and entertaining tips, please visit her website at christyrost.com or follow her on Facebook, Instagram and Twitter @ChristyRost
Almost Fried Chicken Legs
- 8 chicken legs
- 1 cup whole grain cereal flakes (I used Wheaties®)
- 1/2 cup plain breadcrumbs (Progresso® or store brand)
- 1 teaspoon dried oregano or thyme
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
- 1 egg, beaten
- 1 1/2 tablespoons olive oil or canola oil
Preheat the oven to 375 degrees. Crush the cereal flakes in a pie plate or shallow bowl with the heel of your hand until the flakes are approximately 1/4-inch size. Stir in breadcrumbs, oregano, salt, garlic powder, and pepper. Set the mixture aside.
Drizzle oil in the bottom of a roasting pan. If desired, remove the skin from the chicken. Using a paper towel for a better grip, pull the skin off and discard.
In another pie plate or shallow bowl, whip the egg with a fork. Dip a chicken leg into the egg, turning it to coat all sides. Roll the meat in the crumb coating, sprinkling any uncoated areas with additional crumbs as needed, and place it in the roasting pan. Repeat this process with the remaining chicken.
Bake 50 to 60 minutes, uncovered, or until the meat registers 165 degrees on an instant read thermometer, and the coating is brown and crisp. Serve immediately.
Yield: 4 to 6 servings