Corn-fed chicken legs with braised peas & onions

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Gordon Ramsay

2 ratings

Recipe by Gordon Ramsay

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1. Cut off the knuckles from the chicken legs for neat presentation and trim off any excess fat. Heat the oil in a large frying pan until hot. Season the chicken legs all over with salt and pepper. Fry for 2 minutes on each side until golden brown. Add the thyme, garlic, butter and 150ml water to the pan. Reduce the heat to low, partially cover the pan and braise for 30-40 minutes until the chicken legs are tender. Turn the legs over halfway through cooking. Remove the garlic.
2. To make the braised veg, 15 minutes before the chicken legs are ready, melt the butter in another pan and tip in the onions. Toss well and cook over medium-to-low heat for 8-10 minutes, stirring frequently, until the onions are tender. Add the thyme sprigs, peas and 150ml water. Season well and simmer for about 5-6 minutes until the peas are tender and the water has mostly cooked off. Add the lettuce and stir for another minute until just wilted.
3. Spread the braised peas and onions on a serving platter and arrange the glazed chicken legs on top.

677 kcalories, protein 46.5g, carbohydrate 16.9g, fat 47.5 g, saturated fat 7.2g, fibre 8.8g, salt 0.6 g

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• acmumcee

  19 September 2009

  acmumcee rated and commented on this recipe

  

  Really flavoursome!!! Love the smell of garlic in the chicken and yeah.. thyme added so much aroma.. love love it!!! i know this recipe will be awesome.. it's Gordon Ramsay's isnt it???

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• Pewtersfood

  23 September 2009

  Pewtersfood rated and commented on this recipe

  

  very nice but with adaptations - all in one pot - creme fraiche in sauce - tons of black pepper - served with sweetcorn and wedges.Scrummy - haven't seen my bloke empty his plate in weeks !

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Ingredients

• 4 large corn-fed chicken legs (about 300-350g each)
• 2 tbsp olive oil
• a small handful thyme sprigs
• 1 fat garlic clove , lightly crushed, skin on
• 20g butter

FOR THE BRAISED PEAS AND ONIONS

• 25g butter
• 200g baby or pickling onions , peeled
• a few sprigs thyme
• 600g peas , thawed if frozen
• 2 Little Gem lettuce heads, shredded

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Serves 4

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Ingredients

• 4 large corn-fed chicken legs (about 300-350g each)
• 2 tbsp olive oil
• a small handful thyme sprigs
• 1 fat garlic clove , lightly crushed, skin on
• 20g butter

FOR THE BRAISED PEAS AND ONIONS

• 25g butter
• 200g baby or pickling onions , peeled
• a few sprigs thyme
• 600g peas , thawed if frozen
• 2 Little Gem lettuce heads, shredded

677 kcalories, protein 46.5g, carbohydrate 16.9g, fat 47.5 g, saturated fat 7.2g, fibre 8.8g, salt 0.6 g

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