Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, chicken leg with caper mash. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Chicken Leg with Caper Mash is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Chicken Leg with Caper Mash is something that I have loved my entire life. They are fine and they look fantastic.
Chicken Leg with Caper Mash A chicken supper to use up two leftover chicken legs. The legs can be separated into thighs and drumsticks before cooking or left whole, as I do. Add the tomato puree and stock along with the chicken legs, olives, jalapeno and capers.
To get started with this particular recipe, we must prepare a few ingredients. You can cook chicken leg with caper mash using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Leg with Caper Mash:
- Prepare 1 tbsp olive oil
- Get 2 chicken legs
- Take Sea salt
- Get Ground black pepper
- Get 4 cloves garlic, peeled but whole
- Get 40 g butter
- Take 1 red onion, sliced
- Get 1 green chili, with seeds, chopped
- Take 2-3 potatoes, depending upon size
- Prepare 1 tbsp crème fraîche or milk
- Make ready 1 tbsp capers, lightly crushed
At this point you may put the chicken back in the skillet or serve the cutlets with some sauce on top. For the mashed yucca, put the pieces in a saucepan with the garlic cloves and water to. Add both to a pot with a pinch of salt and cover with hot tap water. Spread out the chicken legs on a large baking tray, along with all the marinade ingredients.
Steps to make Chicken Leg with Caper Mash:
- Pre-heat oven to Gas Mark 6 or electric equivalent (probably 190-210C, Circotherm 170C)
- 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.
- 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.
- 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.
- 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.
- 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.
Whisk together the wine and molasses and pour over the meat. Season the chicken on both sides with salt and pepper. Heat the avocado oil in a large, heavy bottomed skillet over medium heat. Remove the chicken to a plate and set aside. Add the chicken broth and butter to the skillet and bring to a boil.
So that’s going to wrap it up with this exceptional food chicken leg with caper mash recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
