The Gourmet Gazelle- Herbed Chicken Legs

This is another recipe to promote my quest to bring back the use of other parts of the chicken besides breasts. . This one uses leg quarters which are very reasonably priced. The recipe is from The Gourmet Gazelle Cookbook by Ellen Brown, a healthy/light cookbook.. Here is the description: "While slightly higher in calories and fat, the dark meat of chicken is also more succulent and flavorful than the white meat. This easy dish keeps in all the moisture, and the juices released during baking form a light herbed sauce. May be prepared up to six hours ahead and refrigerated, if refrigerated add 5 minutes to cooking time."

Herbed Chicken Legs

6 chicken leg quarters (thigh and drumstick), skinned
1 tablespoon oil
1/2 cup chicken stock, preferably unsalted
3 garlic cloves, peeled and minced
2 shallots, peeled and minced
1/4 cup chopped fresh herbs (any combination of parsley, basil, oregano, rosemary, and marjoram)
1/4 teaspoon freshly ground white pepper
1/4 teaspoon salt, or 1/8 teaspoon if using slated canned stock
Preheat the oven to 400 degrees. Wash the chicken and pat it dry. Heat the oil in a large skillet or saute pan over high heat. Brown the chicken on both sides, then place each piece in a square of heavy-duty foil large enough to enclose it. Combine the remaining ingredients. Divide the mixture on top of each chicken leg quarter and seal the foil by crimping the edges tightly, starting at one corner and working clockwise.. Place the packages on a baking sheet and bake for 40 minutes in the center of the oven. Remove and cut a slit in the package to release the steam. Unwrap carefully and place each piece on a plate, using the juices as a sauce.