Baked Chicken Legs with Taleggio Fondue with Saffron and Roasted Potatoes

Method

1. Preheat the oven to 200°C.
2. Peel the potatoes and cut them into large pieces.
3. Bring a pot of salted water to a boil, add the potatoes and blanch them for a few minutes until a thin film forms on the surface. Drain and let cool.
4. Meanwhile, cut the onion into quarters and set aside.
5. Make small incisions in the chicken legs. Season them with salamoia bolognese (a mixture of coarse salt, rosemary, garlic, a drop of lemon, and coriander) and a little bay leaf, pushing the seasoning into the cuts.
6. Heat a generous amount of extra virgin olive oil in a pan over medium heat. Add a few garlic cloves in their skins, then place the chicken legs skin-side down. Brown them well on all sides. Add a sprig of rosemary.
7. When the chicken is nicely colored, remove it from the pan and set aside. In the same pan, add the quartered onion and let it brown briefly, turning to coat.
8. Add the guanciale (cured pork cheek) to the pan and cook for a minute.
9. Line a baking dish with parchment paper and drizzle with olive oil. Arrange the chicken legs and potatoes in the dish. Add the guanciale and a garlic clove. Season the potatoes with salt.
10. Roast in the oven at 200°C. After about 10-15 minutes, add the onion to the dish.
11. While the chicken roasts, prepare the taleggio fondue. In a small saucepan, heat the taleggio cheese with a pinch of salt and a pinch of saffron (preferably from Abruzzo). Cook gently over low heat (or use a bain-marie), stirring constantly, until the cheese melts into a creamy sauce. Do not let it boil, or it will separate.
12. Once the chicken and potatoes are perfectly roasted, remove from the oven.
13. To serve, spread a little mostarda di Cremona on the chicken. Spoon the taleggio fondue onto plates. Arrange the potatoes, chicken, guanciale, and a piece of mostarda fruit on top. Add the roasted onion, drizzle with a little extra virgin olive oil, and garnish with saffron pistils. Serve immediately.