Chicken Leg with Caper Mash
Chicken Leg with Caper Mash

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, chicken leg with caper mash. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chicken Leg with Caper Mash is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Chicken Leg with Caper Mash is something that I’ve loved my entire life.

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To get started with this recipe, we must prepare a few ingredients. You can have chicken leg with caper mash using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chicken Leg with Caper Mash:
  1. Prepare 1 tbsp olive oil
  2. Take 2 chicken legs
  3. Make ready Sea salt
  4. Get Ground black pepper
  5. Make ready 4 cloves garlic, peeled but whole
  6. Prepare 40 g butter
  7. Prepare 1 red onion, sliced
  8. Make ready 1 green chili, with seeds, chopped
  9. Take 2-3 potatoes, depending upon size
  10. Make ready 1 tbsp crème fraîche or milk
  11. Get 1 tbsp capers, lightly crushed

Season and bring to the boil. To serve, create a base with the mash on each plate. In the same skillet, melt ½ cup butter and let it boil until it begins to look golden. Add the capers, stir and serve.

Instructions to make Chicken Leg with Caper Mash:
  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.

In the same skillet, melt ½ cup butter and let it boil until it begins to look golden. Add the capers, stir and serve. At this point you may put the chicken back in the skillet or serve the cutlets with some sauce on top. For the mashed yucca, put the pieces in a saucepan with the garlic cloves and water to. Season the chicken with salt and pepper.

So that is going to wrap it up for this special food chicken leg with caper mash recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!