I love the fun, savory use of Rice Krispies in this recipe, and the appeal it has to both kids and adults.
I also appreciate that it can be made in advance, I left mine in the marinade for much longer than the suggested one hour. The soaked and steeped chicken then only needed to be browned quickly in the skillet and finished off in the oven. The marinade kept it moist and flavorful, which also appealed to our whole family.
ROSEMARY CHICKEN WITH RICE KRISPIES
Two 12-ounce bottles of beer
1 cup coarsely chopped rosemary sprigs, plus 1/4 teaspoon chopped leaves
1/2 cup crushed garlic cloves, plus 1 clove crushed
1/2 cup apple cider vinegar
salt and pepper
8 chicken legs, skin-on
2 tablespoons olive oil
1 cup Rice Krispies cereal
1/4 cup chopped parsley
In a large bowl, combine the beer with the chopped rosemary sprigs, crushed garlic and vinegar and season with salt and pepper. Add the chicken and turn to evenly coat. Cover and let marinate in the refrigerator for 1 hour.
Heat oven to 425F. Remove the chicken form the marinade and pat dry, discard the marinade. In a large cast-iron skillet, heat the oil. Season the chicken with salt and pepper. Cook the chicken over moderately high heat until golden and crisp, 4 to 5 minutes. Transfer skillet to the oven and bake for 15 to 20 minutes, until browned and cooked through. Transfer to a platter.
Pour off all but 1/4 cup of the oil from the skillet. Add the chopped rosemary leaves, crushed garlic clove and Rice Krispies and cook over moderate heat, stirring until the cereal is golden, about 3 minutes. Stir in the parsley and season with salt and pepper.
Sprinkle the Rice Krispies mixture on the chicken and serve.
Recipe adapted from Food and Wine, May 2015