2 chicken legs
handful of flour
4 medium potatoes
1 small onion
1 clove of garlic
glass of white wine
handful of chopped hazelnuts
½ mug of cream (150ml)
large handful of green beans
splash of milk
knob of butter
squeeze of lemon juice
few sprigs of fresh chives, chopped
knob of herb butter to serve
Preheat the oven to 200°C.
Trim the chicken legs of any excess fat and skin.
Season with salt and pepper and roll in flour to coat.
Fry the chicken pieces in a saucepan with a shot of oil to gain a quick golden colour all over, then transfer to a
Baking tray and put into the oven to roast for 25 minutes.
Peel and chunk up the potatoes, add to a pan of cold salted water then heat to a boil and simmer for 20 minutes.
Put a pan of water on to heat up to a boil for the beans.
Peel and finely dice the onion and garlic and soften for 5 minutes over a gentle heat in the same frying pan that you used for the chicken.
Add the chopped hazelnuts and fry for another couple of minutes until they start to brown.
Splash the wine into the onion pan and use the rapid bubbling to scrape any bits off of the bottom of the pan.. that’s where all the flavour is.
Pour in the cream and allow to bubble.
Snip the top and tail off of the beans, then boil them for 3 minutes.
Drain the potatoes once cooked and mash with the splash of milk and knob of butter, then season well.
Squeeze the lemon juice into the sauce and finish with the chopped chives.
Dollop a mound of mashed potato onto each plate and lean a chicken leg against it.
Spoon over half of the sauce and serve with half of the steaming green beans with the herb butter melting onto the beans.