Roast chicken legs with braised little gems, peas and mint

Roast chicken legs with braised little gems, peas and mint

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.

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

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

  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.

Nutrition

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

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