Roast chicken legs with braised little gems, peas and mint

Roast chicken legs with braised little gems, peas and mint
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, oven time 40 min

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.

Nutrition: per serving

Calories
310kcals
Fat
14.6g (4.5g saturated)
Protein
36g
Carbohydrates
7.2g (2.7g sugars)
Fibre
3g
Salt
0.5g
Calories
310kcals
Fat
14.6g (4.5g saturated)
Protein
36g
Carbohydrates
7.2g (2.7g sugars)
Fibre
3g
Salt
0.5g

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

Method

  1. 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.
  2. 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.
  3. 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.

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