I am rather pleased with myself for this recipe. I know that sounds like I am blowing my own trumpet but there it is, loud and clear, listen to the tune! I was looking for something to cook for a mid-week supper, my brother was coming to stay, as he does sometimes when working in London so something that was easy and delicious was needed.
I looked at a few ideas from various books and websites, then just made this up as I went along. I also had various things to use up so they ended up in the opt too!
Ingredients. For four.
4 x Chicken Legs. With skin on.
1 x 400g Can Butter Beans
1 x Leek
4 x Peeled Cloves of Garlic
2 x Large Carrots
200ml White Wine
400ml Vegetable Stock
Handful of Spinach Leaves
Method
Pre-heat the oven to 190 degree fan
1. In an oven prove dish, than can withstand sitting on the open flames, brown the chicken in a little olive oil. Start with the skin-side down first, then turn to brown the underside
2. Turn the chicken to be skin-side down again and add the chopped leeks - I like to leave these fairly chunky, carrots, whole and peeled garlic, butter beans and liquids
3. Make sure everything is evenly spread around bake in the oven for about 1.5 hours. This sounds like a long time butt he chicken is submerged for most of this time in the juices. About half way through, turn the chicken over so the skin can crisp up.
4. Add a handful of spinach leaves as you take it out of the oven. Serve with Salad, or whatever you like...
5. How easy was that? And it is bloody good!
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