POT ROAST CHICKEN LEGS WITH BRAISED VEGETABLES AND NEW POTATOES
Time: 1hr 30mins
Serves: 6
Ingredients
6 Chicken legs
6 cloves of garlic
300ml white wine
200ml water
1tsp fleur de sel
1tsp hot paprika
1tsp dried rosemary
1tsp white pepper
3 sticks of celery
2 carrots
1 red onion
100g peas
Bunch of fresh mint
500g new potatoes
3 glugs of olive oil
4 bay leaves
Method
- Switch oven on to 180°
- Place pan of water on the stove with a pinch of salt and bring to the boil.
- Put chicken legs in bowl.
- Peel, crush & chop garlic into small dice. Add to chicken.
- Mix pepper, salt, paprika & rosemary. Keep half in a bowl for use later. With the rest, stir in one glug of olive oil.
- Put in the bowl with the chicken & garlic and using your hands, mix and rub all in to the legs, so they are totally covered.
- Place the legs skin side down in a deep, oven proof bowl with lid. Scrape out all the mix & garlic and add to the chicken. Add bay leaves.
- Pour in the wine & water and place the lid on. Put in oven and cook for 1 hour. Then take out and carefully turn the legs over and pop back in the oven for another 30 mins.
- Whilst the chicken is cooking, put the potatoes in the boiling water and cook for 15-20 until cooked. (If some potatoes are much bigger than others, cut in half before cooking). Then drain and leave in colander.
- Dice the onion, celery and carrots. Put into a deep sided frying pan or wide saucepan with the a glug of oil and put on medium heat.
- Chop the mint and add to the vegetables. Stir well then add the peas. Turn heat down if cooking to quickly. You don’t want the vegetables to start burning.
- Tip the potatoes into a bowl and add the remaining seasoning & oil and mix well. The using the back of a folk, gently crush each potato to squash each one slightly.
- Remove chicken from oven and place each leg skin side up, on top of the potatoes. Pop them back in the oven for 15 mins.
- Drain the cooking liquor from the chicken through a sieve, over the vegetables and turn heat down to lowest setting.
- To serve, place one large tablespoons of vegetables in the centre of each plate. Place the chicken leg on top and spoon a portion of potatoes into a separate dish to the side. Sprinkle with a little fleur de sel.
