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Provencal
Chicken Leg Recipe
Crispy
Skinned, Boned Chicken Leg with Provencal Sauce
For this provencal chicken leg recipe you need
to bone out
the leg or buy boned legs or thighs. Try to get the skin-on version if
you can because the crispy skin gives great texture and taste to this
dish.
We cook the Provencal sauce and the chicken seperately and
combine at the last minute to preserve freshness and crispyness. There
is no point in cooking chicken skin in a sauce which will only make it
go pimply and flaccid.
The taste is pure Mediterranean with a
French accent. A great combination of succulent chicken meat with
crispy herby skin and a sauce combining herbs, olives, lemon,
anchovies, white wine and capers.
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Chicken
Leg Recipe Ingredients For Two
Two chicken legs - skin on, boned.
Two chicken wings.
For
the Provencal Chicken Leg Recipe Sauce
2 cloves of garlic - crushed.
1 Medium onion - sliced.
1 Beef tomato - chopped.
8 Black olives - pitted.
2 heaped tsps. of capers.
1 Lemon.
1 tsp herbes de Provence.
1 Glass 125ml. of dry white wine
Olive oil to fry.
Salt and freshly ground black pepper.
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Right - season your chicken pieces with black
pepper, a little salt and one of your teaspoons of herbes de Provence.
Now fry them briskly in a good non-stick pan,
until they are browned all over and cooked through.
Pop the chicken into a low oven to keep warm.
Pour off most of the fat from the pan and fry
the onions until golden.
Reduce the heat and add the garlic and herbs.
Now add the wine,tomato, anchovy, black olives
and capers.
Simmer until the sauce has reached the desired
consistency, about 15 minutes.
Add half the lemon juice at the end.
Spoon the sauce onto two warmed dinner plates.
Arrange the crispy chicken on top.
Squeeze over the rest of the lemon juice and
serve.
You
could be eating this and enjoying some delicious local wine with us
in sunny Spain.
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New! Comments
Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.
For this provencal chicken leg recipe you need
to bone out
the leg or buy boned legs or thighs. Try to get the skin-on version if
you can because the crispy skin gives great texture and taste to this
dish.
New! Comments
Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.