Hi, I am Elise. Today, we’re going to make chicken leg with caper mash recipe. Never miss today’s recipe. This is a very easy 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 favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Chicken Leg with Caper Mash is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have chicken leg with caper mash using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chicken Leg with Caper Mash:
- Make ready 1 tbsp olive oil
- Make ready 2 chicken legs
- Take Sea salt
- Prepare Ground black pepper
- Prepare 4 cloves garlic, peeled but whole
- Get 40 g butter
- Get 1 red onion, sliced
- Make ready 1 green chili, with seeds, chopped
- Make ready 2-3 potatoes, depending upon size
- Take 1 tbsp crème fraîche or milk
- Prepare 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.
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