How to Make Super Quick Homemade Chicken Leg with Caper Mash

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chicken leg with caper mash. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Chicken Leg with Caper Mash is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Chicken Leg with Caper Mash is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook chicken leg with caper mash using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Leg with Caper Mash:

1. Take 1 tbsp olive oil
2. Get 2 chicken legs
3. Make ready Sea salt
4. Take Ground black pepper
5. Get 4 cloves garlic, peeled but whole
6. Get 40 g butter
7. Prepare 1 red onion, sliced
8. Get 1 green chili, with seeds, chopped
9. Take 2-3 potatoes, depending upon size
10. Get 1 tbsp crème fraîche or milk
11. Get 1 tbsp capers, lightly crushed

Instructions to make Chicken Leg with Caper Mash:

1. Pre-heat oven to Gas Mark 6 or electric equivalent (probably 190-210C, Circotherm 170C)
2. 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.
3. 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.
4. 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.
5. 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.
6. 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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