Recipe: Delicious Chicken Leg with Caper Mash

Delicious, fresh and tasty.

Chicken Leg with Caper Mash.

Chicken Leg with Caper Mash You take care of business boiling panfry Chicken Leg with Caper Mash practicing 11 compound also 6 also. Here you go reach.

program of Chicken Leg with Caper Mash

  1. It's 1 tbsp of olive oil.
  2. You need 2 of chicken legs.
  3. Prepare of Sea salt.
  4. You need of Ground black pepper.
  5. It's 4 cloves of garlic, peeled but whole.
  6. It's 40 g of butter.
  7. You need 1 of red onion, sliced.
  8. It's 1 of green chili, with seeds, chopped.
  9. You need 2-3 of potatoes, depending upon size.
  10. It's 1 tbsp of crème fraîche or milk.
  11. You need 1 tbsp of capers, lightly crushed.

Chicken Leg with Caper Mash modus operandi

  1. Pre-heat oven to Gas Mark 6 or electric equivalent (probably 190-210C, Circotherm 170C).
  2. Make one slit in each chicken drumstick and thigh (they don’t have be separated), season the chicken legs and slide a garlic clove into each slit. Use 10g butter to smear over the chicken skin..
  3. Heat the oil in an ovenproof dish and gently fry the red onion and chili until the onion is beginning to caramelise, about 5 minutes. Avoid stirring but instead use a spatula to slide the onion slices around if necessary to prevent sticking..
  4. Remove from the hob, gathering the onions and chili to make two (or four if you’ve jointed the legs) shallow mounds and place a chicken piece on each mound. Roast in pre-heated oven until the chicken is cooked, around 40 minutes..
  5. Boil the potatoes in lightly salted water, drain in a colander and return to the warm saucepan. Cover and allow to settle for a few minutes, then mash with the rest of the butter and the crème fraîche/milk. Then stir in the capers, taste and season - with the capers, salt may not be needed..
  6. Place the chicken legs on their beds of onion and chili onto plates and add the caper mash. Other vegetables can be served as accompaniments: a few frozen peas and carrots add colour..