# Braised Rootdown Farm Chicken Legs with Rhubarb, Duck‑Fat Potatoes & Roasted Asparagus > Spring plate: local Rootdown Farm chicken legs braised with tart spring rhubarb into a pink pan sauce, served with crisp duck‑fat roasted potatoes and simply roasted asparagus. Assumptions: rhubarb and asparagus are spring-harvested (April in the Bay Area); the sauce is a reduced braise (no dairy) finished with herbs; chicken skin is crisped at the end. - URL: https://www.chezjk.com/recipes/braised-rootdown-farm-chicken-legs-with-rhubarb-duck-fat-potatoes-roasted-aspara - Author: Jonathan Katzman - Cooked and photographed: 2026-04-17 - Recipe updated: 2026-08-19 - Serves: 4 servings - Tags: gluten-free, dairy-free, nut-free ![Braised Rootdown Farm Chicken Legs with Rhubarb, Duck‑Fat Potatoes & Roasted Asparagus](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fc30c2b6797e0fe12.jpg) ## Braised chicken legs with rhubarb (and pan sauce) Searing then braising concentrates flavor and renders the skin fat while rhubarb adds bright acidity that cuts the richness of the legs. ### Ingredients - 4 each chicken legs (thigh + drumstick), about 2–2½ lb total - 1 tsp kosher salt, plus more to taste - 1/2 tsp black pepper - 1 tbsp olive oil (for searing) - 1 medium shallot, finely chopped - 8 oz rhubarb, trimmed and cut into 1/2" pieces (about 2–3 stalks) - 3/4 cup dry white wine or dry vermouth - 1 cup low‑sodium chicken stock - 1 tbsp honey or maple syrup (to balance tartness) - 3 sprigs fresh thyme - 1 tbsp cornstarch or arrowroot mixed with 1 tbsp cold water (optional, to thicken) - 1 tbsp extra‑virgin olive oil (to finish the sauce, instead of butter) - 2 tbsp fresh basil or parsley, chopped (for garnish) - 1 stalk green onion, thinly sliced on the bias (optional garnish) ### Instructions 1. Pat chicken legs dry and season both sides with salt and pepper. 2. Heat a heavy Dutch oven or skillet over medium‑high heat. Add olive oil and sear chicken, skin side down first, until golden brown, 6–8 minutes; turn and brown the other side 3–4 minutes. Transfer chicken to a plate. 3. Reduce heat to medium. Add shallot to the pan and sweat until translucent, 2–3 minutes. Add rhubarb and cook 1–2 minutes to start releasing juices. 4. Add white wine and scrape up browned bits; simmer 1–2 minutes to reduce slightly. Add chicken stock, honey, and thyme; return chicken to the pan skin side up so liquid comes about halfway up the legs. 5. Bring to a gentle simmer, cover (lid slightly ajar) and braise on low heat for 30–35 minutes, or until meat is tender and near falling off the bone. 6. Carefully remove chicken to a sheet tray. Increase heat and reduce braising liquid until slightly thickened, 4–6 minutes. If you prefer a silkier sauce, whisk in cornstarch/arrowroot slurry and simmer a minute until glossy. 7. Finish the sauce with a tablespoon of olive oil, adjust seasoning, and stir in most of the chopped herbs (reserve some for garnish). Return chicken to the pan and spoon sauce over the legs. 8. To crisp skin (recommended): place chicken skin side up on a rimmed tray and blast under a hot broiler or in a 475°F oven for 5–8 minutes until bubbly and crisp—watch carefully. 9. Serve chicken with rhubarb pan sauce spooned alongside and sprinkled with remaining herbs and sliced green onion. ### Notes - If you want a dairy finish, a tablespoon of butter or crème fraîche brightens the sauce—this version finishes dairy‑free. - If you don't have wine, use an extra 3/4 cup chicken stock and 1 tbsp lemon juice or apple cider vinegar for acidity. - Rhubarb quantity and honey can be adjusted to taste; rhubarb sweetness/tartness varies by stalk. ## Duck‑fat roasted potatoes Roasting small potatoes in duck fat yields crisp, golden exteriors and creamy interiors that complement the rich chicken. ### Ingredients - 1.5 lb Yukon Gold or new potatoes, halved or quartered so pieces are ~1–1½" - 3 tbsp duck fat, melted (sub: ghee or high‑heat olive oil) - 1 tsp fresh rosemary (or 1/2 tsp dried), finely chopped - 3/4 tsp kosher salt - 1/4 tsp black pepper ### Instructions 1. Preheat oven to 425°F (use same oven you may finish chicken in—time dishes so both can get heat as needed). 2. Toss potatoes with melted duck fat, rosemary, salt and pepper in a bowl until evenly coated. 3. Spread potatoes cut‑side down on a rimmed baking sheet in a single layer. 4. Roast for 30 minutes, then flip and roast another 10–15 minutes until deeply golden and crisp. 5. Keep warm, or hold in a low oven (200°F) for a few minutes while you finish chicken and asparagus. ### Notes - If you prefer to avoid animal fat, use 2–3 tbsp olive oil and increase oven temperature to 450°F for extra crispness. - Cook potatoes first if oven space is limited; they take the longest. ## Roasted asparagus Quick high‑heat roasting preserves stalk texture and green flavor, adding a fresh counterpoint to the braised chicken and potatoes. ### Ingredients - 1 lb asparagus, woody ends snapped off - 1 tbsp olive oil - 1/2 tsp kosher salt - 1/4 tsp black pepper - 1/2 lemon zest or wedge (optional) ### Instructions 1. Toss trimmed asparagus with olive oil, salt and pepper. 2. Spread on a baking sheet and roast at 425°F (can go in with potatoes for the last 8–12 minutes) until tender‑crisp and lightly blistered. 3. Finish with a little lemon zest or squeeze of lemon if desired. ### Notes - If oven is crowded, roast asparagus on a separate tray or do in a hot skillet for 4–6 minutes. - Thin asparagus cooks faster—watch closely to avoid overcooking. ## Timing and workflow Coordinating braise and oven items lets you serve everything hot with crisp skin and potatoes. ### Instructions 1. Preheat oven to 425°F. Start potatoes first (they need ~40–45 minutes). 2. While potatoes roast, sear and start braising the chicken on the stovetop (about 15 minutes of active work + 30–35 minutes braise). 3. With ~12 minutes left on the potatoes, roast asparagus on a separate tray. 4. When the chicken is tender, remove and reduce the braising liquid, finish sauce and crisp the chicken skin under broiler or in the hot oven for 5–8 minutes. 5. Reheat potatoes briefly if needed, plate chicken with sauce, potatoes and asparagus, garnish with herbs and sliced green onion. ### Notes - If finishing chicken under broiler, watch carefully to avoid burning the rhubarb sauce on the skin side—place chicken skin side up on a clean rack/tray. - Adjust oven temps/timings if using convection: reduce temperature by 25°F and check earlier. ## Garnish Fresh herbs and green onion add brightness and a visual green note against the pink rhubarb sauce. ### Ingredients - 2 tbsp fresh basil or parsley, roughly chopped - 1 tbsp green onion, thinly sliced ### Instructions 1. Scatter chopped herbs and sliced green onion over the plated chicken and sauce just before serving. ### Notes - Thin ribbons of basil are what appear in the photo; scallion adds mild oniony crunch—use one or both. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.