Marinated Chicken Legs

Serve up a main course that leaves a lasting impression with this 2025 top requested recipe from the Firetower at Blackberry Mountain's Executive Chef Phillip Hare!

Marinated Chicken Legs, Chicken Jus, Crispy Buckwheat, Pickled Green Tomatoes, Eggplant
Serves 4

Chicken

• 4 skin-on, bone-out chicken legs or boneless chicken thighs
• 12 sprigs each thyme, rosemary, parsley and sage
• 4 bay leaves
• 1 lemon, thinly sliced
• 6 cloves garlic, smashed
• 1 teaspoon coarsely ground black pepper
• ½ cup olive oil
• 1 teaspoon kosher salt

Place the boneless chicken, herbs, bay leaves, lemon, garlic, pepper and olive oil in a bowl, making sure the chicken is completely submerged in the oil. Cover and marinate overnight.

Heat the oven to 400°F.

Remove the chicken from the marinade, place in a cold, heat-proof skillet, season with salt and set over medium-high heat. Cook until some of the fat from the skin renders and the edges of skin are golden brown, 6 to 8 minutes. Transfer to the oven and bake for 15 minutes or just until the chicken is done and the skin is crispy. Set aside and keep warm until ready to serve.

Chicken Jus

• 2 Tablespoons rice bran oil
• 4 shallots, sliced
• 12 cloves garlic, sliced
• 12 sprigs thyme
• 2 cups dry sherry
• 2 cups red wine
• 1 gallon chicken stock, preferably homemade
• ½ cup honey
• ¼ cup freshly squeezed lemon juice

Place the oil, shallots, garlic and thyme into a large pot, set over medium-high heat and cook until the shallots are just translucent, 4 to 5 minutes. Add the sherry and continue cooking for 2 minutes. Add the red wine and cook until the liquid has reduced by half, about 15 minutes. 

Add the chicken stock, increase the heat to high and reduce the entire pot to 2 cups of liquid, 2 to 2 ½ hours. Strain out the solids after 1 ½ hours. Add the honey and lemon juice and stir to combine. Keep warm until ready to use.

Buckwheat

• 1 teaspoon kosher salt
• ½ cup buckwheat groats
• 1/3 cup rice bran oil
• ¼ cup benne seeds

Place 2 quarts of water and the salt in a medium saucepan, set over medium-high heat and bring to a boil. Add the buckwheat and cook until tender, 15 to 20 minutes. Strain the buckwheat through a fine mesh strainer, transfer to a paper towel lined baking sheet and pat very dry.

Add the oil to a sauté pan and set over medium heat. Once the oil shimmers, add the buckwheat and fry until crispy and golden brown, 1 to 2 minutes. Carefully transfer the buckwheat, using a slotted spoon or spider, to a paper towel lined baking sheet to drain. Transfer to a mixing bowl, add the benne seeds and stir to combine. Set aside until ready to use.

Pickled Green Tomatoes

• 1 cup rice wine vinegar
• 1 cup water
• ¼ cup sugar
• ½ teaspoon salt
• ½ teaspoon dried oregano
• 1 small garlic clove, smashed
• 2 green tomatoes, quartered

Place the vinegar, water, sugar, salt, oregano and garlic in a small saucepan, set over medium-high heat and bring to a boil, stirring occasionally to help dissolve the sugar.

In the meantime, place the tomatoes in a quart-size glass jar. Pour the hot liquid over the tomatoes, seal with the lid and set aside until room temperature. Refrigerate until ready to use.

Roasted Eggplant

• 1 teaspoon salt
• 2 garlic cloves, minced
• 1 teaspoon chopped sage
• 1 teaspoon chopped thyme
• 1 teaspoon chopped oregano
• 1 small eggplant, trimmed and sliced evenly lengthwise into 4 pieces

Combine the salt, garlic, sage, thyme and oregano in a small bowl. Evenly sprinkle the slices of eggplant with the mixture, set on a paper towel lined baking sheet and set aside for 30 minutes.

Heat the oven to 350°F. Remove the paper towel and any liquid that has accumulated on the pan. Place in the oven and bake for 30 minutes. Remove from the oven and rest for 10 minutes. 

Place a sauté pan over medium heat and once hot, add the slices of eggplant and sear until golden brown, pressing on each piece to flatten out. Set aside until ready to serve.

To serve:
Place a piece of chicken on the plate, drizzle with the jus, and sprinkle with the buckwheat crunch. Add one slice of eggplant and a quarter of green tomato. Repeat with remaining plates and serve immediately.

Want to mix up more Blackberry flavor at home? Click here to view our full list of top recipes from the Farm and Mountain in 2025!