Chicken & Wild Garlic
Written by: Amanda McCabe
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