Easiest Way to Prepare Favorite Chicken Leg with Caper Mash

Hey everyone, it's John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Prepare Ultimate Chicken Leg with Caper Mash. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken Leg with Caper Mash, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Leg with Caper Mash delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Leg with Caper Mash is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken Leg with Caper Mash estimated approx 50-55 minutes including prep.

To begin with this particular recipe, we must 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.

A chicken supper to use up two leftover chicken legs. The legs can be separated into thighs and drumsticks before cooking or left whole, as I do.

Ingredients and spices that need to be Prepare to make Chicken Leg with Caper Mash:

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

Instructions to make 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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