zoom Braised chicken legs with salad onions, radishes & peas

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    Braised chicken legs with salad onions, radishes & peas

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    Braised chicken legs with salad onions, radishes & peas

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 1 hour
    • Total time: 1 hour 10 minutes

    Serves: 4


    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
    ½ lemon, juice
    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 cooked thoroughly, 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 until just cooked. 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 desired.

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