Chicken & Wild Garlic
Written by: Amanda McCabe
We source our chicken from Sutton Hoo in Suffolk, 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 in this comforting spring-dish, brightened with wild garlic and lemon zest.
Instructions
Add oil to pan over a medium to high heat
Coat chicken legs in well-seasoned flour
Brown chicken legs thoroughly in pan
Remove chicken and set aside, lower heat and add sliced garlic and mushrooms
Cook until softening before deglazing pan with a good splash of white wine
Return chicken legs to pan and cover to three quarters with hot chicken stock
Bring to a simmer and cover, cooking for 25-30mins or until legs are cooked through
Remove chicken from pan and add cream and tarragon
Simmer until thickened before returning chicken to pan with a good handful of fresh wild garlic
Heat through for a couple more minutes before sprinkling with fresh lemon zest and pepper
Serve as a light lunch with crusty bread
Ingredients
Available in store
- 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