Buffaloed Chicken Legs with Braised Celery and Roquefort Smashed Potatoes

From One Pan, Two Plates by Carla Snyder

1. Preheat the oven to 220ºC/gas 7 (425ºF).

2. Pat the chicken dry and sprinkle all over with salt and pepper.

3. Heat a 5-cm (12-inch) ovenproof skillet over medium-high heat and add the olive oil. When the oil shimmers, add the chicken legs and brown them on all sides, about 6 minutes total. Transfer the chicken to a plate.

4. Pour off all but 15 ml (1 tablespoon) of the fat in the pan. Add the shallot and potatoes to the pan and sauté for about 2 minutes. Scrape the potatoes to one side of the pan and add the celery to the empty half, spreading it in a single layer. Pour the broth over the vegetables and sprinkle with 25 ml (¼ teaspoon) salt and a few grinds of pepper. Bring the broth to a simmer, then arrange the chicken legs across the potatoes and celery, still keeping them separate. Spread 1 tablespoon of the hot sauce all over the legs. Transfer to the oven and roast until the chicken is cooked through and the veggies are tender, about 30 minutes. An instant-read thermometer should read 74ºC (165ºF) when inserted into the thickest part of a leg.

5. Remove the pan from the oven and drizzle the chicken with the remaining 1 tablespoon hot sauce if you like it spicy. Transfer the chicken and celery to two warmed plates. Mash the potatoes with a potato masher, mixing in any juices in the pan, then mash in the sour cream and cheese. Season the potatoes with more salt and pepper if they need it, then scoop the mash onto the plates with the chicken and celery. Scatter more Roquefort on top, if you love it. Serve hot.