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Chicken & Wild Garlic

A fantastic spring dish featuring creamy mushrooms & seasonal wild garlic...

45 minutes to prepare
Serves 3
Print Recipe

Ingredients

We source our chicken from Fosse Meadows Farm in Leicestershire, renowned for its quality and taste. Whilst chicken breast has its place at the table, it’s the legs that provide much of the deep flavour that seeps into this comforting spring-dish, brightened with wild garlic and lemon zest, and mopped up with crusty bread for lunch. What’s more is that it takes very little fuss and goes from stove to tabletop in less than 45 minutes. What are you waiting for?

  • Oil for pan
  • 50g well-seasoned flour
  • 3 chicken legs
  • 100ml cream
  • 250g mushrooms, halved
  • 2 cloves of smoked garlic - finely sliced
  • Handful of wild garlic
  • 400ml chicken stock
  • Sicilian lemon zest
  • Splash of white wine
  • Handful of tarragon, chopped

Instructions

  1. Add oil to pan over a medium to high heat
  2. Coat chicken legs in well-seasoned flour
  3. Brown chicken legs thoroughly in pan
  4. Remove chicken and set aside, lower heat and add sliced garlic and mushrooms
  5. Cook until softening before deglazing pan with a good splash of white wine
  6. Return chicken legs to pan and cover to three quarters with hot chicken stock
  7. Bring to a simmer and cover, cooking for 25-30mins or until legs are cooked through
  8. Remove chicken from pan and add cream and tarragon
  9. Simmer until thickened before returning chicken to pan with a good handful of fresh wild garlic
  10. Heat through for a couple more minutes before sprinkling with fresh lemon zest and pepper
  11. Serve as a light lunch with crusty bread
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