Preheat the oven to 180ºC/350ºF/Gas 4, generously season the skin side of the Chicken Legs and place this side down in a very hot, dry frying pan and colour on both sides. Meanwhile, in a large ovenproof pan, place the onion, rosemary, thyme and parsley; to this add a couple of small pieces from the carrot, leek and courgette.
When the Chicken is golden brown on both sides add to the pan with the herbs and vegetables and top up with the white wine and sufficient cold water to nearly immerse the legs. Bring to the boil on the hob, cover tightly with tin foil and crimp the edges around the pan. Pierce the tin foil a few times and cook in the oven for 45 minutes to an hour. Remove the pan from the oven and lift the Chicken Legs into a small dish, cover with the foil and set aside in a warm place.
Return the pan to the heat and boil to reduce the stock by half, strain the liquid through a fine sieve to remove the vegetables and herbs and return to the heat. Finely dice the remaining carrot, leek and courgette and add in this respective order boiling for a few minutes between each addition. Add the cream and boil constantly until the sauce has reduced, check the seasoning and drop in a cold knob of butter just before serving.
Serve the Chicken Legs, with or without the skin, with the sauce and your choice of potatoes.
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