Roasted Chicken Legs with Jarlsburg Cream Sauce

ART: Chef Hat

4 chicken legs (french bone)
2 tbs saute’ dust
1 tbs grill dust
1 tbs thyme
2 tbs butter
2 ounces Jarlsburg cheese
1/2 cup heavy cream
1 tbs chopped parsley
1 tbs chopped garlic

Rub 1 tbs saute’ dust, grill dust , thyme and 1 tbs butter on each chicken leg.  Roast at 375 degrees for 15-20 minutes.

In a pan melt butter and add garlic and parsley, saute for 2-3 minutes. Add heavy cream and cheese, saute’ dust, salt and pepper to taste and reduce to a velvety sauce.

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