4 chicken leg quarters
1 cup milk
1/2 cup sour cream
1 chipotle pepper in adobo sauce
1 tbsp chicken bouillon granules
1/2 1bsp margarine
salt to taste
Preheat oven to 375°F.
Roast the chicken legs in the preheated oven until the skin is crispy, and the meat is cooked through, 30 to 40 minutes.
While the chicken is roasting, puree the milk, sour cream, chipotle peppers, and chicken bouillon granules in a blender until smooth. Melt the margarine in a large pan over medium heat.
Pour in the chipotle puree, bring to a simmer, reduce heat to low, and season with salt to taste. Add the cooked chicken legs, and simmer for about 10 minutes, until chicken has taken on the flavor of the sauce.
Save by using Keller's Butter and Serve with Loose Sweet Corn.
Prices Valid May 17, 2020 to May 23, 2020
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