Corn-fed chicken legs with braised peas and onions

Posted: June 20, 2010 by nietize in British, Chicken
Tags: , , ,

From Gordon Ramsay – Cooking for Friends
Serves 4

Ingredients

4 large corn-fed chicken legs (about 300-350g each)
2 tbsp olive oil
a small handful thyme sprigs
1 fat garlic clove , lightly crushed, skin on
20g butter

For the braised peas and onions

25g butter
200g baby or pickling onions , peeled
a few sprigs thyme
600g peas , thawed if frozen
2 Little Gem lettuce heads, shredded

Cut off the knuckles from the chicken legs for neat presentation and trim off any excess fat. Heat the oil in a large frying pan until hot. Season the chicken legs all over with salt and pepper. Fry for 2 minutes on each side until golden brown. Add the thyme, garlic, butter and 150ml water to the pan. Reduce the heat to low, partially cover the pan and braise for 30-40 minutes until the chicken legs are tender. Turn the legs over halfway through cooking. Remove the garlic.

To make the braised veg, 15 minutes before the chicken legs are ready, melt the butter in another pan and tip in the onions. Toss well and cook over medium-to-low heat for 8-10 minutes, stirring frequently, until the onions are tender. Add the thyme sprigs, peas and 150ml water. Season well and simmer for about 5-6 minutes until the peas are tender and the water has mostly cooked off. Add the lettuce and stir for another minute until just wilted.
Spread the braised peas and onions on a serving platter and arrange the glazed chicken legs on top.


This is the third or fourth time I have cooked this dish. Oddly enough, I never did manage to get a decent photograph of the dish until today. The amazing thing about this dish isn’t the chicken (pretty standard way of cooking it, browning then braising it); it’s the braised peas and onions with the lettuce. There’s such a wonderfully natural sweetness that comes welling out from the ingredients when you cook it this way. Certainly beats eating the lettuce raw and just steaming the peas.

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