Braising lettuce in salty stock takes it to a whole new level. Serve with crispy-skinned chicken and crusty bread for soaking up the juices.
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Ingredients
- 4 British free-range chicken legs
- 1 tbsp olive oil
- 10g unsalted butter
- 1 onion, finely sliced
- 1 garlic clove, crushed
- 4 little gem lettuces, quartered
- 150g frozen peas
- 250ml chicken stock
- Small bunch fresh mint, finely shredded
To serve (optional)
- Crusty white bread
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Method
- Heat the oven to 200°C/180°C fan/gas 6. Put the chicken legs in a roasting tin, drizzle with the olive oil and season. Roast for 40 minutes or until cooked.
- With 20 minutes of the chicken cooking time remaining, melt the butter in a large deep frying pan (with a lid) over a medium-high heat. Fry the onion for 6-7 minutes, stirring now and then, until softening. Add the garlic and cook for 1 minute.
- Add the quartered lettuces and peas to the pan and stir to coat in the butter. Add the stock, then cover and simmer for 7 minutes. Remove the lid and cook for a final 3-4 minutes until the stock has reduced slightly. Stir in the mint, then season. Serve in a bowl with the chicken and some crusty bread, if you like.
Nutrition
- 310kcals Calories
- 14.6g (4.5g saturated) Fat
- 36g Protein
- 7.2g (2.7g sugars) Carbs
- 3g Fibre
- 0.5g Salt
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