"Women's Club" chicken legs and kale slaw.
This is an old school recipe.
My grandma had given me
all of her old "Women's Club" cookbooks,
and they had these great old school recipes
from the '60s and '70s.
And this recipe is inspired by one of those.
It's super simple.
It's got just really easy ingredients
that they always have at the grocery store.
Maybe you have 'em in your pantry.
Remember French dressing?
A lot of us haven't had this in a long time,
comes in the bottle, the orange stuff-
I just love that you're bringing back
this type of cooking,
like so many community groups, you know,
made little cookbooks,
and they would sell them
to try and make money for their organization
of whatever it was.
And the way people cooked in the '60s and '70s
is so fun to return to.
Yes, these are great recipes.
And gotta say shout-out to at Milton, West Virginia.
That's where we're from.
And so these are Milton, West Virginia, recipes.
And then I've got equal parts
of the French dressing and barbecue sauce.
So you're getting this nice, smoky, tangy,
sweet thing goin' on,
'cause there's some good sugar in there.
And then you get the smokiness of the barbecue sauce.
I add some red wine vinegar to it,
to give it a little bit more tang.
And then a couple cloves of grated garlic.
And I've got my chicken legs here.
I seasoned them with salt and pepper,
and then just browned 'em in the skillet.
Now, if you wanted to skip the browning step,
you could just hit 'em on the broiler at the end
so that they get a little bit more color on 'em.
But then you just dunk 'em in this sauce.
They go into the oven at 350 degrees for 20 minutes,
and then you turn the oven up to 425
so that it gets more caramelization at the end.
I've got some in the oven that are already done.
Let me get 'em out for ya.
Oh, I just love this recipe.
It is so simple.
It is so fun.
I love it.
Look at this. Oh my God!
Check it out.
See how nice, and sticky- They're gorgeous!
Yes, they're so good.
It smells so delicious in here right now,
I think especially from that red wine vinegar.
It just gives it that extra something that you want.
The extra, right.
It bumps it up a bit.
So what about the slaw?
Let's get to the slaw.
All right, so you know I love me a big salad.
My Instagram followers completely recognize this ball.
This is usually my personal size salad,
and I call it my trough,
and I just keep eating out of it like a trough,
but I'm doing a kale salad.
I've got shredded carrots in here.
I've got my kale,
I've got shredded cabbage.
And then for the dressing,
I'm doing half Greek yogurt,
half mayonnaise, a couple tablespoons of Dijon mustard.
I'm gonna put a little celery seed in it,
which for me is the key to slaw dressing.
Yum. To slaw. I love celery seed in it.
Absolutely.
To slaw, and Bloody Marys, my friend.
Ooh. Yes. Well, I could go for a Bloody Mary.
That sounds good.
(Rachael laughs)
I'm gonna put a little bit of honey in there,
'cause you need it to even the whole thing out,
and some apple cider vinegar.
Gorgeous.
And then just whisk this together.
This is the type of salad you can make in advance, too,
because that kale and cabbage is so hearty,
and it'll hold up- Right, and it's so sturdy.
And it'll be good for a couple of days, if you had extra.
You could make like a Reuben with it,
or you could serve it on different sandwiches,
or as a side with anything.
Yeah, and then I just pour it all right in here.
And you could also do a bag of cole slaw mix
and just add the kale to your cole slaw mix.
Yes.
Yeah, and a head of cabbage,
it's like the workhorse.
You can get so much out of that,
and it's so inexpensive.
This is a really inexpensive meal,
because those drumsticks are a lot less
than buying chicken breasts as well.
So I'm gonna plate the whole thing up ,
and have a really good lunch here.
Iris hopefully gonna eat this.
She is not always the biggest fan of my cooking (laughs).
She's keeping me real honest-
Well, she'll get there, honey.
She'll get there. Don't you worry.
(chuckles) Hope so.
That is so gorgeous. Look at that.
(chimes tinkling)