How to Make Yummy Chicken Leg with Caper Mash

Chicken Leg with Caper Mash.

You produce frying sizzle Chicken Leg with Caper Mash working 11 technique and 6 together with. Here is how you do a bang-up job.

receipt of Chicken Leg with Caper Mash

1. It's 1 tbsp of olive oil.
2. Prepare 2 of chicken legs.
3. You need of Sea salt.
4. It's of Ground black pepper.
5. You need 4 cloves of garlic, peeled but whole.
6. Prepare 40 g of butter.
7. You need 1 of red onion, sliced.
8. It's 1 of green chili, with seeds, chopped.
9. It's 2-3 of potatoes, depending upon size.
10. Prepare 1 tbsp of crème fraîche or milk.
11. It's 1 tbsp of capers, lightly crushed.

Chicken Leg with Caper Mash prescription

1. Pre-heat oven to Gas Mark 6 or electric equivalent (probably 190-210C, Circotherm 170C).
2. Make one slit in each chicken drumstick and thigh (they don’t have be separated), season the chicken legs and slide a garlic clove into each slit. Use 10g butter to smear over the chicken skin..
3. Heat the oil in an ovenproof dish and gently fry the red onion and chili until the onion is beginning to caramelise, about 5 minutes. Avoid stirring but instead use a spatula to slide the onion slices around if necessary to prevent sticking..
4. Remove from the hob, gathering the onions and chili to make two (or four if you’ve jointed the legs) shallow mounds and place a chicken piece on each mound. Roast in pre-heated oven until the chicken is cooked, around 40 minutes..
5. Boil the potatoes in lightly salted water, drain in a colander and return to the warm saucepan. Cover and allow to settle for a few minutes, then mash with the rest of the butter and the crème fraîche/milk. Then stir in the capers, taste and season - with the capers, salt may not be needed..
6. Place the chicken legs on their beds of onion and chili onto plates and add the caper mash. Other vegetables can be served as accompaniments: a few frozen peas and carrots add colour..