Thyme-roasted chicken legs with braised baby lettuce and peas

Thyme-roasted chicken legs with braised baby lettuce and peas

By
From
Cut the Carbs!
Serves
2

This is not so much a recipe as a formula for dinner-party success, even if what you’re hosting is just an intimate meal for two. One of the most sympathetic and indestructible pieces of meat to cook is a chicken leg with the thigh still attached. Here you get the perfect mix of crisp skin and dark meat without the faff of trying to carve a bird in front of company. All you need to do is season them and shut the oven for 40 minutes and they’ll be golden every time. What you want then is a low-maintenance side dish that does most of its work in tandem. The answer lies in a tasty trivet. This base of flavours will benefit from the roasting juices that seep down from the bird, while helping to lift it up. To me the combination of lardons, onion and garlic are perfect. While the legs are resting, that trio becomes the backbone of a French-accented dish of peas with sweet braised and shredded lettuce. It’s a tactic that travels well. If it’s Spain that beckons, replace the lardons with chorizo and throw some cherry tomatoes and smoked paprika in with the greens. If it’s Italy, then switch the thyme for oregano and use cavolo nero instead of lettuce. And if it’s more of an Asian sojourn you’re after, then lob in some lap cheong (Chinese sausage) for lardons and pull into play some wilted Chinese greens.

Ingredients

Quantity Ingredient
90g lardons or smoked bacon, finely chopped
2 small–medium onions, peeled, halved and sliced into half-moons
3 garlic cloves, peeled and grated
2 chicken leg and thigh joints
2 teaspoons fresh thyme leaves
1 teaspoon sea salt flakes
dijon mustard, to serve

Braised lettuce and peas

Quantity Ingredient
2 gem lettuces, cored and very finely shredded
260g frozen peas
125ml white wine

Method

  1. Preheat the oven to 180˚C.
  2. Line a baking tray with the lardons, onions and garlic – this is the ‘trivet’ that forms the base of the dish and provides all the flavour. Sprinkle the top of the chicken legs with the thyme and salt, then place them on the trivet in the baking tray. Bake in the preheated oven for 40 minutes, or until the juices from the thigh joint run clear.
  3. Remove the chicken from the baking tray and set it aside somewhere warm to rest.
  4. For the braised lettuce and peas, transfer the trivet and all the chicken juices to a large saucepan or casserole dish over high heat and fry to ensure all the fat on the bacon has rendered. Add the lettuce, peas and wine and braise over medium heat until the lettuce has wilted and the peas are warmed through.
  5. Serve the chicken over the braised lettuce and peas with a dab of Dijon mustard.

Tip:

  • It should go without saying that in all of this, buying free-range and organic chicken legs will make all the difference to the end result.
Tags:
healthy
low carb
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again