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Roast chicken legs with braised little gems, peas and mint

Name: Roast chicken legs with braised little gems, peas and mint
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 4
Cuisine: British recipes
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

Published: 14 Dec 16
Updated: 18 Mar 24

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.

Easy
November 2016

Test kitchen approved

Serves 4
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

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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.