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
are watching the calories, take the skin off - it still tastes great.
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.
Skin on Version:
the skin off and save 3
If you want to bone out your own chicken, why not watch David's how to
debone a chicken video?
This great recipe qualifies for
our healthy living seal of approval. Fresh - skinless chicken
meat (use organic if you can) vegetables and health giving Spices.
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Leg Recipe Ingredients For Two
Two chicken legs - skin on, boned.
Two chicken wings.
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 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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