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We hope you got benefit from reading it, now let’s go back to chicken leg with caper mash recipe. You can cook chicken leg with caper mash using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Chicken Leg with Caper Mash:
- Use 1 tbsp olive oil
- You need 2 chicken legs
- Prepare Sea salt
- Use Ground black pepper
- Get 4 cloves garlic, peeled but whole
- Get 40 g butter
- Get 1 red onion, sliced
- Provide 1 green chili, with seeds, chopped
- Take 2-3 potatoes, depending upon size
- Provide 1 tbsp crème fraîche or milk
- Provide 1 tbsp capers, lightly crushed
Steps 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 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.
- 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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