Corn-fed chicken legs with braised peas & onions
This flavoursome and tender dish makes a great summer alternative to a Sunday roast
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 50 mins
- 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.
- 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.
- 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
Recipe from olive magazine, May 2009.
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http://www.bbcgoodfood.com/recipes/12436/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 50 mins
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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19 September 2009
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23 September 2009
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30 October 2010
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