Ingredients
1.6kg free range chicken drumsticks
4 tbspn unsalted butter
60ml Verjuice
120g Pickled Figs cut in half horizontally
1 lemon
Small handful flat leaf parsley freshly chopped
Marinade
8 bay leaves
4 sprigs fresh rosemary
1 lemon
1.6kg free range chicken drumsticks
4 tbspn unsalted butter
60ml Verjuice
120g Pickled Figs cut in half horizontally
1 lemon
Small handful flat leaf parsley freshly chopped
Marinade
8 bay leaves
4 sprigs fresh rosemary
1 lemon
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Methods
1
Peel the lemons with a vegetable peeler and cut into thin strips, reserving the flesh for juicing.
2
Place the chicken legs into a container. Add herbs, lemon peel and half the Extra Virgin Olive Oil. Leave the legs for an hour before cooking.
3
Preheat oven to 180C.
4
Heat a large non-stick frying pan over medium high heat. Add butter and when bubbling add the balance of Extra Virgin Olive Oil to inhibit burning.
5
Salt chicken legs and pan fry gently to seal in batches, don't be tempted to cook them all at once as crowding into a pan will make them sweat.
6
When all chicken legs are golden brown put in a large flat baking tray and cook in the oven for 8 minutes.
7
Bring tray out of oven and deglaze with Verjuice and add the Pickled Figs. Return to oven for 5 minutes depending on the size of the chook legs and efficiency of oven. Check to see that they are cooked.
8
Squeeze one of the lemons over the finished dish. Add chopped parsley and allow to rest 10 minutes, then serve.
1
Peel the lemons with a vegetable peeler and cut into thin strips, reserving the flesh for juicing.
2
Place the chicken legs into a container. Add herbs, lemon peel and half the Extra Virgin Olive Oil. Leave the legs for an hour before cooking.
3
Preheat oven to 180C.
4
Heat a large non-stick frying pan over medium high heat. Add butter and when bubbling add the balance of Extra Virgin Olive Oil to inhibit burning.
5
Salt chicken legs and pan fry gently to seal in batches, don't be tempted to cook them all at once as crowding into a pan will make them sweat.
6
When all chicken legs are golden brown put in a large flat baking tray and cook in the oven for 8 minutes.
7
Bring tray out of oven and deglaze with Verjuice and add the Pickled Figs. Return to oven for 5 minutes depending on the size of the chook legs and efficiency of oven. Check to see that they are cooked.
8
Squeeze one of the lemons over the finished dish. Add chopped parsley and allow to rest 10 minutes, then serve.
