Maggie Beer

Chicken with pickled figs lemon and rosemary

Chicken with Pickled Figs, Lemon and Rosemary

Chicken with pickled figs lemon and rosemary

Step 1: Peel the lemons with a vegetable peeler and cut into thin strips, reserving the flesh for juicing.

Step 2: Place the chicken legs into a container. Add herbs, lemon peel and half the Extra Virgin Olive Oil. Leave the legs for an hour before cooking.

Step 3: Preheat oven to 180C.

Step 4: Heat a large non-stick frying pan over medium high heat. Add butter and when bubbling add the balance of Extra Virgin Olive Oil to inhibit burning.

Step 5: Salt chicken legs and pan fry gently to seal in batches, don't be tempted to cook them all at once as crowding into a pan will make them sweat.

Step 6: When all chicken legs are golden brown put in a large flat baking tray and cook in the oven for 8 minutes.

Step 7: Bring tray out of oven and deglaze with Verjuice and add the Pickled Figs. Return to oven for 5 minutes depending on the size of the chook legs and efficiency of oven. Check to see that they are cooked.

Step 8: Squeeze one of the lemons over the finished dish. Add chopped parsley and allow to rest 10 minutes, then serve.

Ingredients

  1. 4 tbspn unsalted butter
  2. 60ml ¼ cup Verjuice
  3. 120g 6 Pickled Figs cut in half horizontally
  4. 1 lemon
  5. Small handful flat leaf parsley freshly chopped

Marinade

  1. 4 sprigs fresh rosemary
  2. 1 lemon

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