Recipes with chicken legs

A rustic American cassoulet with navy beans, browned chicken legs, crispy bacon, and smoked sausage baked in a tomato and herb broth. Hearty French-inspired comfort food for 4 to 6.

This was so easy and so good. I used chicken breasts and they were delicious and moist. Great addition to my recipes.

This very old soup is traditionally cooked on Easter. The flavors of my rendition are mild, however if you like horseradish and more spicy flavor, try to add 2 times more grams than I did.

Barbecued chicken legs slathered in a homemade sauce of tomato, chutney, Worcestershire, mustard, paprika, and lemon. Cut, marinate, then grill or broil with frequent basting for layered flavor.

General Tao chicken with crispy deep-fried leg meat tossed in a sweet-sour soy glaze with ginger, garlic, dried chilies, and sesame oil. Better than takeout, ready in 40 minutes.

Curry those chicken legs with this delicious recipe that uses lemon juice and plain yogurt.

Microwave glazed chicken legs over a bed of cornbread stuffing, brushed with a sweet currant jelly glaze. A complete chicken dinner ready in about 30 minutes.

Layered chicken biryani with yogurt-marinated chicken, garam masala, fried onions, and basmati rice tempered with whole cloves, cinnamon, and cumin seeds. Fragrant, spiced, and deeply satisfying.

Tandoori chicken marinates skin-off chicken legs and thighs in a yogurt, garlic and spice blend, then bakes hot and finishes under the broiler for that classic charred-edge tandoor look. Home oven version of the Indian classic.

Chicken leg pieces marinated in spiced yogurt with ginger-garlic paste, mace, cumin, and gram flour, then roasted on skewers. Cook it tandoor-style, on the grill, or in your oven.

Baked chicken legs paired with cool mango chutney and coconut carrot rice. Sweet, spicy, and nutty flavors come together in this easy tropical-inspired dinner.

Coconut-crusted chicken breasts fried golden in clarified butter, topped with a rich mushroom sour cream sauce and glazed pineapple rings. A retro Hawaiian-inspired showstopper served over wild rice.

Pesto grilled chicken marinated in homemade basil pesto with pine nuts, Parmesan, and garlic. Make the pesto fresh and grill for smoky, herb-crusted results.

Easy to make, and very nutritious. It is also very healthy too!

Chinese fried chicken with a warm ginger-soy-sesame dressing, marinated in rice wine and ginger, battered and deep-fried, then chopped into bone-in slices.

Try making this healthy variation of chicken stock that can be used to make soups and stews.

Chilled chicken soup with ground walnuts, celery, garlic, and yogurt, made from scratch with homemade stock. A creamy, nutty cold soup with Georgian-inspired flavors.

General Tso's chicken made with dark-meat thighs: crispy-fried pieces tossed in a ginger-scallion soy sauce with chili paste, rice vinegar, and sesame oil finish.

Chicken with forty cloves of garlic braised in olive oil, vermouth, and tarragon under a sealed lid. A classic French dish where the garlic turns soft and buttery enough to spread on bread.

Baked chicken legs glazed with raspberry jam, balsamic vinegar, and red pepper flakes for a sticky sweet-heat finish that caramelizes beautifully in the oven.

Jamaican jerk chicken rubbed with a fiery homemade paste of toasted allspice, scallions, garlic, and warm spice, then grilled low and slow over indirect heat. Serve with Pickapeppa sauce for the real deal.

Indonesian chicken sateh skewers marinated in lemongrass, garlic, and curry, grilled over fire and drenched in a silky coconut-peanut sauce with fish sauce and lime.

When you don't have 4 hours or more to make chicken broth use inexpensive chicken legs to make this rich broth along with cooked chicken for use in other recipes.

One-skillet chicken legs and Italian sausage browned and simmered with toasted rice, mushrooms, green peppers, and tomatoes in red wine. A rustic Italian rice dish that feeds eight.

Northern white beans slow-simmered with pancetta, bratwurst, and chicken in chicken stock with thyme and bay leaves. A hearty one-pot bean stew with real depth.

Homemade chicken sausage patties seasoned with cinnamon, allspice, tarragon, and white wine. Ground fresh from chicken thighs and pork fat for juicy, herby results.

Braised chicken legs simmered in apple cider with shallots, bitter radicchio, and thick rounds of tart apple. A rustic one-skillet fall dinner ready in 45 minutes flat.

Yogurt chicken oven-bakes plain yogurt-dipped, breadcrumb-coated chicken legs and thighs to crispy golden tenderness. Served with a vibrant garlic-mint herb dipping sauce.

Chicken sherry bakes bone-in legs with a sauce of tomato, dry sherry, basil, oregano, and garlic. A hands-off Italian-inspired oven braise with just 5 minutes of prep and rich, saucy results.

Classic French chicken braised with 40 whole cloves of garlic, cognac, vermouth, and warm spices. Sealed and slow-cooked for fall-off-the-bone tenderness.

General Tao's chicken with crispy water chestnut flour coating, Thai chili peppers, ginger, and orange peel in a sweet-sour sesame sauce. Restaurant-style Chinese takeout at home.

Butter-browned chicken slow-cooks all day in a spiced tomato and mushroom sauce with ginger, chili powder, and paprika, finished with a swirl of heavy cream. Serve over spaghetti for a hearty, hands-off dinner.

You will be licking your fingers after trying this savory dish made with tomatoes, mushrooms and a variety of spices.

A loaded Cajun jambalaya with chicken, ham, Cajun sausage, and shrimp simmered over brown rice with filé powder, cayenne, and fresh tomatoes. Feeds a crowd straight from one big pot.

Skinless chicken dipped in yogurt, coated in seasoned bread crumbs, and baked until crispy. Served with a punchy green dipping sauce of fresh mint, garlic, ginger, and green chili that steals the show.

Chicken legs braised in broth, topped with melted Monterey Jack and smothered in sautéed tri-color peppers with lime, garlic, and jalapeño cheese. Tex-Mex comfort food in 45 minutes.

This recipe nowadays is not only cooked in Chinese New Year, but also in normal days!

Asian plum-glazed chicken legs with a sticky five-spice, soy, and wine glaze. Oven-roasted with basting for deep lacquered color and sweet-savory Chinese flavor in one pan.

Hungarian paprikash with skinless chicken legs braised in a sweet-paprika tomato broth, then finished with a sour cream gravy whisked smooth at the end. A weeknight-friendly take on classic Csirkepaprikás.

Microwave chicken legs in a sweet-tangy pineapple, orange, and soy-ginger sauce. A 35-minute weeknight dinner that skips the stovetop entirely and still delivers sticky, glossy results.

Jamaican jerk chicken legs baked with hot pepper sauce, cinnamon, and allspice, then crowned with a sweet-spicy papaya salsa. Caribbean island flavors over a bed of rice.

Italian Sunday gravy with browned chicken legs and thighs, hot Italian sausage, hand-crushed tomatoes, red wine, and garlic. Serve over pasta with freshly grated Parmesan.

Skinless chicken legs simmered low and slow in curried tomato sauce with garlic, cayenne, and mushrooms until the meat falls off the bone. Freezer-friendly and served over rice for an easy comfort dinner.

Honey orange chicken legs baked with a glaze of orange juice, honey, Worcestershire sauce, and mustard. Skinless chicken legs basted until fork-tender and golden brown.

Authentic tandoori chicken marinated overnight in spiced yogurt with garam masala, ginger, garlic, and turmeric. Charcoal-grilled with deep slashes for maximum smoke and flavor.

Prefer chicken instead? Well, let's do Chicken Habanero

Braised chicken legs in fresh tomatillo sauce with jalapeños, onion, garlic, and cilantro. A one-skillet Mexican green chicken dinner with a tangy, reduced salsa verde.

Oven-baked crunchy chicken legs coated in seasoned flour, egg, and crushed corn flakes with a homemade paprika-salt seasoning. Crispy outside, juicy inside, no deep frying needed.