Roast Chicken Leg With Braised Lettuce And Peas Recipe

Braised chicken legs with baby onions, lettuce and …

WEBApr 30, 2012 · Cover and keep hot. Skim the excess fat from the surface of the remaining liquid, then stir in the peas, sugar, tarragon and remaining …

1. Cut off and discard the knuckle end of each drumstick, then season the chicken legs all over with salt and pepper. Heat the olive oil in a sauté pan or large deep frying pan over a medium-high heat. Add the chicken legs, skin-side down, and fry for about 6 minutes on each side until nicely golden. Add the thyme leaves, garlic and stock, bring to the boil, then partially cover and simmer for 45-50 minutes until the chicken legs are really tender.
2. About 10 minutes before the chicken legs are ready, melt 25g of the butter in a medium-size pan. Add the shallots or onions, cover and cook gently over a medium heat, shaking the pan every now and then, for 8-10 minutes until tender and lightly browned.
3. Meanwhile, trim the bases from each lettuce heart and cut them lengthways into quarters.
4. Uncover the chicken and lift the legs onto a plate. Cover and keep hot. Skim the excess fat from the surface of the remaining liquid, then stir in the peas, sugar, tarragon and remaining butter. Season lightly and simmer for 5 minutes. Stir in the lettuce wedges and baby onions, return the chicken legs to the pan, re-cover and simmer for another 3 minutes, until the peas and lettuce wedges are tender and the chicken has heated through. Serve immediately.

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Roast chicken legs with braised little gems, peas and mint

WEBDec 14, 2016 · Heat the oven to 200°C/180°C fan/gas 6. Put the chicken legs in a roasting tin, drizzle with the olive oil and season. Roast for 40 …

1. Heat the oven to 200°C/180°C fan/gas 6. Put the chicken legs in a roasting tin, drizzle with the olive oil and season. Roast for 40 minutes or until cooked.
2. With 20 minutes of the chicken cooking time remaining, melt the butter in a large deep frying pan (with a lid) over a medium-high heat. Fry the onion for 6-7 minutes, stirring now and then, until softening. Add the garlic and cook for 1 minute.
3. Add the quartered lettuces and peas to the pan and stir to coat in the butter. Add the stock, then cover and simmer for 7 minutes. Remove the lid and cook for a final 3-4 minutes until the stock has reduced slightly. Stir in the mint, then season. Serve in a bowl with the chicken and some crusty bread, if you like.

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