Chicken & Wild Garlic

Written by: Amanda McCabe
Serves 3


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


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
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