Category: Gluten Free
10 chicken Maryland legs
10 slices pancetta
1 tbsp olive oil
10 shallots peeled and halved
80g CHEF Black Garlic Paste
15 baby carrots, peeled and
cut in half lengthwise
1 tbsp olive oil
500g field or mixed mushrooms, sliced
1 onion finely diced
10g CHEF Black Garlic Paste
3 sprigs fresh thyme
80g CHEF Red and Port Wine Reduction Paste
2L hot water
150mL CHEF Demi Glace Liquid Concentrate
15mL CHEF Mushroom Liquid Concentrate
Arrowroot or corn flour to thicken
6-8 large Agria potatoes, peeled
½ cup hot cream
½ cup grated Parmesan cheese
Thyme leaves, sea salt and
10 portions brussel sprouts, halved
and larger leaves pulled apart
¼ cup olive oil
1 clove garlic, finely chopped
15mL CHEF Vegetable Liquid Concentrate
2 tbsp toasted pine nuts
Pre-heat oven to 180°C. Wrap chicken legs in pancetta slices. Arrange on a roasting tray and roast for 30-40 minutes or until golden and cooked through.
Sear shallots, baby carrots and CHEF Black Garlic Paste in olive oil, until coloured and finish off cooking in the oven until tender.
For the sauce, sauté mushrooms, finely diced onion and CHEF Black Garlic Paste in olive oil. Add thyme and
CHEF Red and Port Wine Reduction Paste. Add combined water and CHEF Demi Glace Liquid Concentrate.
Then add the CHEF Mushroom Liquid Concentrate and simmer for 10 minutes, thicken with arrowroot or
corn flour, or reduce until saucy. Season to taste.
Meanwhile, boil potatoes until soft. Drain well and mash with butter, hot cream and Parmesan. Blitz or blend to desired consistency and season with thyme leaves, sea salt and cracked pepper.
Trim and halve brussel sprouts and release some of the larger petals. Sauté in olive oil and garlic for 3-4 minutes until slightly coloured then add a splash of water and CHEF Vegetable Liquid Concentrate. Toss until tender and green. Add toasted pine nuts and season to taste.
Serve golden chicken legs with roasted vegetables, whipped Parmesan mash and sautéed brussels. Drizzle over extra sauce and garnish with thyme.
The chicken can also be cooked all together – make the sauce and use to braise the chicken and vegetables until cooked through and golden
Try whipped polenta instead of potato mash