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Braised chicken legs with salad onions, radishes & peas
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4 free range chicken legs
1 tbsp olive oil
1 bunch salad onions, trimmed, white part sliced in half and green parts sliced into 2cm lengths
2 cloves garlic, finely sliced
½ x 25g pack flat leaf parsley, stalks and leaves roughly chopped
125ml dry white wine
500ml Cooks’ Ingredients Chicken Stock
20g unsalted butter
150g pack mixed radishes, halved
250g fresh or frozen peas
Juice of ½ lemon
¼ x 20g pack tarragon
Dijon mustard, to serve
1. Pat the chicken legs dry and season well. Heat the oil in a large sauté pan over a medium heat, add the chicken and fry for 10 minutes, until golden and crisp all over. Set aside.
2. Add the white onion halves and fry for 1-2 minutes, until golden. Add the garlic and fry for another minute, before adding the parsley stalks and white wine. Bubble briefly, then add the stock. Bring to the boil, return the chicken to the pan, then reduce the heat. Cover and simmer gently for 40-45 minutes until thoroughly cooked, the juices run clear and there is no pink meat.
3. Ten minutes before the chicken is ready, melt the butter in a pan. Once foaming, add the radishes and fry for 1-2 minutes, then add to the chicken.
4. Remove the chicken and keep warm. Skim the excess fat from the braise and increase the heat. When boiling add the peas and salad onion tops and simmer for 2 minutes. Remove from the heat, add the lemon juice and season. Return the chicken to the pan and serve sprinkled with the parsley leaves, tarragon and some Dijon
on the side, if liked.
Typical values per serving:
This recipe was first published in July 2019.