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roast chicken legs
Roast Chicken Legs with potatoes, fennel, tomatoes, thyme and garlic. Image Credit: Sainsbury's Magazine.
Serves 2
Ingredients
2 fennel bulbs
300g Charlotte potatoes, peeled and cut into 5mm slices
5 garlic cloves (in their skin)
3 tbsp extra virgin olive oil
2 large chicken legs
1 tbsp picked thyme leaves
100g Datterini or cherry tomatoes, cut in half
Sea salt and freshly ground black pepper
METHOD
1. Preheat the oven to 180°C. Trim the fennel bulbs. Cut each vertically in half and then into 8 wedges. Cook the fennel in a pan of boiling salted water for about 5 minutes until tender. Use a slotted spoon to take the fennel out of the pan and put to one side in a bowl. Keep the water in the pan boiling.
2. Add the sliced potatoes and unpeeled garlic cloves to the boiling water and cook for about 8 minutes until tender. Drain and add to the bowl.
3. Heat a shallow flameproof casserole or ovenprooffrying pan and add 1 tablespoon of the olive oil. Seasonthe chicken legs with salt and pepper, then place themskin side down in the pan. Cook for about 2 minutes until there is a little colour on the skin. Turn the chicken legs over and cook for another 2 minutes. Remove from the heat and take the chicken legs out of the pan.
4. Add the garlic, thyme and tomatoes to the fennel and potatoes with the remaining olive oil and salt and pepperto taste. Tip the mixture into the hot casserole or frying pan and spread out evenly, then leave on a low heat for about 5 minutes so the potatoes start to go slightly crispy.
5. Place the chicken legs on top of the potato mixture. Add 2 tablespoons water to the pan, then transfer to the oven and cook for about 20 minutes until the chicken is thoroughly cooked. Serve hot, in the cooking pan.
Theo Randall at the InterContinental
Phone: +44 (0) 207 409 3131
Email: TheoRandall.Reception@ihg.com
InterContinental London Park Lane - One Hamilton Place, Park Lane, W1J 7QY London