Pour off any excess fat from the pan. Increase the heat under the chicken, add the sauce and simmer until reduced by half, stirring all the time. Slice the chicken then arrange on a plate, pour over the sauce and serve with a green salad or green beans and new potatoes.
Ingredients
- chicken legs 4 boned (you could ask the butcher to do this)
- olive oil 6 tbsp
filling
- garlic 2 cloves
- capers 2 tbsp, rinsed and drained
- salt flakes 1 tsp
- black pepper freshly ground
- extra-virgin olive oil
cider vinegar sauce
- garlic cloves 2
- rosemary needles from 2 sprigs
- white wine 120ml
- cider vinegar 120ml
Method
-
Step 1
Make the filling by pounding together all the ingredients with some freshly ground pepper using a pestle and mortar.
-
Step 2
Open up each chicken leg and lay skin-side down on a chopping board. Spread the filling evenly over the flesh side, then fold back the skin and secure with wooden toothpicks. Season all over.
-
Step 3
Heat 2 tsp oil in a large frying pan, add the chicken, and cook until golden brown on all sides. Reduce heat, cover the pan and cook gently for 20 minutes.
-
Step 4
For the sauce, put the garlic and rosemary in a mortar and pound. Transfer to a bowl, add the wine and cider vinegar and mix well.
-
Step 5
Pour off any excess fat from the pan. Increase the heat under the chicken, add the sauce and simmer until reduced by half, stirring all the time. Slice the chicken then arrange on a plate, pour over the sauce and serve with a green salad or green beans and new potatoes.
Nutritional Information
- Kcals 493
- Fat 39.4g
- Carbs 3.3g
- Fibre 0.3g
- Protein 29g
- Salt 1.96g
