Braised chicken legs with baby onions, lettuce and peas recipe
This comforting dish is perfect served with a dollop of buttery mashed potatoes - and a lovely summery dish, with seasonal peas and baby gem lettuce.
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Cooking tools:
- Saute pan
- Skillet
- Medium-size pan
- Chef's knife
- Cutting board
- Tongs
- Plate
- Spoon
- Measuring spoon
- Stove
- Kitchen timer
- Colander
Ingredients
- 4 large organic, free-range chicken legs
- 2 tbsp olive oil
- 2 large fresh thyme sprigs, leaves picked
- 2 fat garlic cloves, thinly sliced
- 300ml homemade or good-quality chicken stock
- 50g butter
- 200g small shallots (about 8), or halved baby or pickling onions, peeled
- 4 little gem lettuce hearts
- 300g peas, freshly shelled or frozen
- ½ tsp caster sugar
- 1 tsp finely chopped fresh tarragon
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