Hello everyone! I hope you are all holding up well, as the madness of the world rages around us. In the last week, I rediscovered one of my favourite recipes, taught to me by my wonderful Granny. This recipe is excellent for a beginner cook, and creates a truly delicious and indulgent dish.
Serves 2 people (or kittens).
You will need:
- 1tbsp Olive oil
- Sea salt and black pepper
- 2 Chicken legs
- 1 Medium onion, thinly sliced
- Half a head of garlic, cloves separated and peeled
- 2-3 Sprigs of fresh or dried tarragon
- 300ml White wine
- 250ml Chicken or vegetable stock
- A splash of double cream or crème fraiche
- A handful of chopped parsley
- Side vegetables of your choosing (I’m using asparagus and new potatoes)
Firstly, preheat your oven to 200°C (or 390°F). We’re going to start off by prepping your ingredients. You will need to thinly slice your onion, peel your garlic and chop up your parsley. I like to remove the stems from my parsley as I’m not a fan of the texture. Next, it’s time to season the chicken. Liberally sprinkle the chicken on both sides with salt and pepper, patting the seasonings in to the legs helps them stick when you put them into the pan.
Heat the oil in a lidded casserole dish on the hob. Once the oil is hot, brown the chicken legs on both sides to lock in their flavour. Once browned, remove them from the dish and place them to one side. Place the sliced onion into the dish and cook until the onion is soft, this takes between five and 10 minutes.
Once your onion is cooked, add in the garlic cloves, tarragon, chicken, white wine and stock. Bring this to the boil.
Cover the casserole dish with its lid, and place the dish in the oven for 45 minutes. When the 45 minutes is up, remove the lid from the dish for a further 20 minutes, or until the chicken legs are tender enough that the meat falls off the bone.
When the chicken legs are fully cooked, remove the dish from the oven (be careful not to hurt your paws!). Using tongs, remove the chicken from the dish and place these to one side, make sure to cover them up so they don’t cool down. Put the casserole dish back on the hob on a medium high heat to reduce the sauce down. Once the sauce is thick enough to coat the back of a metal spoon, its ready. Add your cream or crème fraiche. You can eyeball this amount and add as little or as much as you like. I personally like to add a fair amount, as they do say that kittens like cream! Stir in your chopped parsley, and the sauce is ready. Place your chicken leg onto your plate, and liberally coat it with the sauce. Make sure to add lots of the onions and garlic cloves, as these are absolutely delicious after being slow cooked.
The white wine makes this dish wonderfully tangy, and the addition of the double cream mellows it out beautifully. I like to pair this with a red wine, I chose a Cabernet Sauvignon this evening, but this is entirely up to your own choice.
For something that tastes so luxurious, it is surprisingly easy to make. I really hope you enjoy this dish as it truly is one of my favourites. If you have a go, please make sure to show me photos as I would love to see!