There's nothing better than a simply prepared, well-roasted chicken leg with gravy. The ultra-savory chicken sits alongside farro with melted leeks and sautéed green beans with slivered almonds for a filling, balanced meal. But the real star of the dish — according to Chef Anthony — is the herb and wine-infused gravy, bringing a strong chicken flavor and richness to the entire meal.
As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.
Side was whole grain
Nabila · 11/08/23
normally dont eat dark meat and was hesitant about tryng it. glad i did! it was delicious! onky criticsm is that ist a bit too salty.
Mindy · 11/03/23
Farro is fantastic. This meal doesn’t disappoint.
Michelle · 11/01/23
Second time was as satisfying as the first time. Definitely one of my favorites
VIRGINIA · 10/21/23
this was good, but not necessarily worth the chef’s special up charge
JL · 10/14/23
I love this meal. I order it every week.
Marsha · 10/12/23
The seasoning on this is excellent! The sides are things I normally wouldn't choose, but they are tasty and match the chicken well.
Deanna · 10/05/23
Leah · 10/05/23
Almonds, Chicken Base, Chicken Legs Whole, Dijon Mustard, Extra Virgin Olive Oil, Farro, Garlic, Garlic Powder, Green Beans, Herb De Provence, Kosher Salt, Leeks, Onion Powder, Spanish Onions, Water, White Wine
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
Small batch meals crafted by top culinary talent. Delivered to your door each week.
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Let us know what you love to eat, then choose your meal plan –– from 4 to 16 meals per week.
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Signature meals by Anthony, prepared in small batches and available to order directly to your door.