Category: Gluten Free
10 chicken Maryland legs
3 tablespoons CHEF Chicken Liquid Concentrate
10 slices pancetta
1 tablespoon olive oil
10 shallots peeled and halved
10 cloves garlic, peeled
15 baby carrots, peeled and cut in half lengthwise
1 tablespoon olive oil
500 gms field or mixed mushrooms, sliced
1 onion finely diced
1 clove garlic, finely diced
3 sprigs fresh thyme
250mls red wine
2 litres water
¼ cup CHEF Chicken Liquid Concentrate
Arrowroot or corn flour to thicken
6-8 large Agria potatoes, peeled
50 gms butter
½ cup hot cream
½ cup grated parmesan cheese
Thyme leaves, sea salt and cracked pepper
10 portions brussel sprouts, halved and larger leaves pulled apart
¼ cup olive oil
1 clove garlic, finely chopped
2 tablespoons CHEF Chicken Liquid Concentrate
2 tablespoons toasted pine nuts
Pre-heat oven to 180 degs. Brush chicken legs with CHEF Chicken Liquid Concentrate and wrap 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 garlic in olive oil, until coloured and finish off cooking in the oven until tender.
For the sauce, sauté mushrooms, finely diced onion and garlic in olive oil then add thyme and red wine and let evaporate by half. Add combined water and CHEF Chicken Liquid Concentrate and simmer for 10 minutes, thicken or reduce until saucy. Taste for seasoning.
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 Chicken 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 braise the chicken and vegetables until cooked through and golden
Try whipped polenta instead of potato mash
For a creamy sauce version, swap out the red wine for white wine and finish the sauce with a splash of cream