A classic peppercorn sauce, but with even more flavour. This curried twist makes for a seriously rich and satisfying dish. Best served with a tangy salad to cut through the richness and some crusty bread to mop up every drop of sauce.
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Serves
4
FOR THE CHICKEN & SAUCE:
Black Peppercorn
Chicken Leg
Fresh Parsley
Crispy Fried Onion
Curry Powder
White Wine Vinegar
Water
Crème Fraîche
Cold Butter
White Miso
FOR THE SALAD & BREAD:
Dijon Mustard
White Wine Vinegar
Olive Oil
Mixed Salad Leaf
Walnut
Baguette
Serves
4
FOR THE CHICKEN & SAUCE:
Black Peppercorn
Chicken Leg
Fresh Parsley
Crispy Fried Onion
Curry Powder
White Wine Vinegar
Water
Crème Fraîche
Cold Butter
White Miso
FOR THE SALAD & BREAD:
Dijon Mustard
White Wine Vinegar
Olive Oil
Mixed Salad Leaf
Walnut
Baguette
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Step 1.
Heat the oven to 200°C fan. Coarsely grind or bash the peppercorns.
Step 2.
Generously season the chicken legs with salt. Place them skin side down into an ovenproof frying pan over a medium heat. Cook undisturbed until the skin is golden brown, 8-12 mins. Transfer the chicken onto a plate, skin side up – it won’t be cooked through yet. Don’t wash out the pan.
Step 3.
Finely slice the parsley stems, setting aside the leaves for later. Add the stems to the empty pan along with the crushed peppercorns, crispy onions and curry powder. Set it over a medium heat and cook for 30 secs, stirring, until fragrant.
Step 4.
Pour in the vinegar (for the sauce) and water, then nestle the chicken back in, skin side up. Bring to the boil, then transfer the pan to the oven. Roast for 30-35 mins until the chicken is cooked through.
Step 5.
Meanwhile, for the salad, whisk together the Dijon mustard, vinegar and olive oil until emulsified. Taste and season with salt and black pepper.
Step 6.
Once the chicken is cooked, transfer it to a plate to rest. Place the pan back over a medium heat. Stir in the crème fraîche, cold butter and miso. Let the sauce reduce if you’d like it thicker. Taste and adjust with more salt, pepper or vinegar if needed.
Step 7.
Toss the salad leaves, walnuts and reserved parsley leaves in the dressing. Divide between plates.
Step 8.
Serve the chicken with plenty of sauce and some crusty baguette on the side.
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