4 tablespoons wing sauce or other medium-hot hot
sauce, divided
4 tablespoons crumbled blue cheese, divided
Celery sticks, for serving
- To make the chicken, heat the fat in a deep sauté
pan over medium-high heat. Season the leg quarters
with the salt and pepper, place them in the hot fat, and
sauté for about 8 minutes, until golden brown on all
sides. - Add the onions and garlic and cook over medium
heat for about 8 minutes, stirring occasionally, until the
onions are golden brown. - Add the broth and hot sauce and simmer,
covered, over medium heat for about 1½ hours, until
the chicken is almost falling off the bone. - About 25 minutes before the chicken is done,
make the cannoli tubes: Preheat the oven to 375°F.
Have on hand 2 cylindrical objects, about 1 inch in
diameter (I use spice jars). Place a sheet of parchment
paper on a rimmed baking sheet and grease the
parchment with coconut oil spray. Place ¼ cup of the
cheese in a circle about 4 inches in diameter. Repeat
with another ¼ cup of cheese to make a second 4-inch
circle, leaving at least 2 inches of space between them.
Bake for 4 to 5 minutes, until golden brown.