There are a whopping 25 garlic cloves in this recipe but you won’t believe how mellow and caramelised the flavours are. Cook it for dinner and see for yourself.
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Serves
4
Skin-on Chicken Legs
Garlic Cloves
Fresh Thyme
Chicken Stock
Crème Fraîche
Capers
Fresh Dill
Lemon
Olive Oil
Mashed Potato
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Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.
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Notes (10)
G
Gina C.
a month ago
Absolutely delish!
Also found the sauce a bit thin, just reduced and thickened it a bit. Plus side was plenty left over to use on other dishes throughout the week. Or could just eat it as a literal soup because it's that good.
D
David-Anthon W.
a month ago
I have to agree with the comments , more like a soup .
V
Vanessa M.
a month ago
(edited)
Really good, loved it and will make again. I couldn't find whole legs, only drumsticks with skin on. Used 8 pcs (1kg) and worked perfectly fine.
I also didn't peel the potatoes to add a bit of fibre 😅
T
Tammy A.
2 months ago
Was way too watery. The flavours we're good but the sauce was more like a soup.
E
Emily P.
2 months ago
obviously just reduce it more before adding crème fresh???
V
Vanessa M.
a month ago
Thanks for pointing this out, i kept an eye on it to reduce as much as possible and the texture was perfect. It's a thin sauce for sure, but it's being quickly absorbed by the mash without making it too soft
S
Shilpa M.
2 months ago
A video for this recipe would be great , to help out the amateurs.
K
Krystal E.
2 months ago
Fantastic recipe! I made the mashed potatoes with crispy shallot oil and Dijon which complemented the dish really well.
J
Joseph P.
2 months ago
Great recipe
M
Maisha H.
2 months ago
What does the temperature have to be for the oven?
B
Bailey B.
2 months ago
160
J
Jennifer A.
2 months ago
How do you stop the chicken skin from going. All wrinkley and soggy. Might be better with less liquid in the first place so that it’s not completely covered? Then not so much time reducing at the end.
G
Gavin A.
2 months ago
This might be the pan you used, try with a wider sauté pan, liquid level should be below the skin, depending on the size of the leg.
C
Caroline O.
2 months ago
I found the same thing happened even in a sauté pan with the liquid below the chicken so I grilled the chicken at the end to crisp up which worked well 👍🏻
E
Emily P.
2 months ago
I found just crisping the skin more at the beginning in the pan and then taking the cover off for the last 20 mins helps!
L
Lucia D.
2 months ago
When do you put the capers in? Cannot see this in the instructions.
V
Vanessa M.
2 months ago
Step 4, user the Search function
Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.