Hello, I am Marie. Today, I will show you a way to make chicken leg with caper mash recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chicken Leg with Caper Mash Recipe
Chicken Leg with Caper Mash is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Chicken Leg with Caper Mash is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have chicken leg with caper mash using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Leg with Caper Mash:
- Prepare 1 tbsp olive oil
- Get 2 chicken legs
- Make ready Sea salt
- Take Ground black pepper
- Get 4 cloves garlic, peeled but whole
- Make ready 40 g butter
- Make ready 1 red onion, sliced
- Make ready 1 green chili, with seeds, chopped
- Get 2-3 potatoes, depending upon size
- Prepare 1 tbsp crème fraîche or milk
- Take 1 tbsp capers, lightly crushed
Instructions to make Chicken Leg with Caper Mash:
- Pre-heat oven to Gas Mark 6 or electric equivalent (probably 190-210C, Circotherm 170C)
- Make one slit in each chicken dstick 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.
- 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.
- 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.
- 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.
- 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.
So that is going to wrap it up for this exceptional dish chicken leg with caper mash recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
