April 23, 2016 / In food , chicken / Tagged as: chicken, mushrooms, leek, rosemary, thyme

Chicken with pickled leek and mushrooms

Total Cook Time

40 minutes

Ingredients

  • 4 whole chicken legs
  • 4 leeks
  • 200g shiitake mushrooms & 200g shimeji mushrooms
  • 2 sprigs thyme
  • 2 springs rosemary
  • 3 gloves of garlic
  • 2 star anise
  • 50 ml olive oil
  • 50 ml cider vinegar
  • black pepper

Method

  1. Preheat oven to 175 C.
  2. Brown chicken legs in a pan (skin side down) until nice golden colour. Use olive oil.
  3. Place chicken on baking tray. Cover with grease proof paper as they are real sparky. Cook for 20-25 minutes until the juice runs clear.
  4. Pickle the shimeji mushrooms. Add the shimeji mushrooms, peeled garlic cloves, star anise and rosemary to a saucepan.
  5. Add the olive oil and cider vinegar to that saucepan. Bring to boil over medium heat and skim off any impurities. Remove from heat and let mushrooms infuse.
  6. Chop leeks into 1/2 cm slices and then “spin” (basically separate the tightly coiled rings).
  7. Drain the shimeji mushrooms and dry pan with a paper towel.
  8. Cook the shiitake mushrooms until caramelised in a little olive oil with salt and thyme sprigs.
  9. Sauté the leeks in olive oil until tender.
  10. Mix the leeks and mushrooms and plate with the chicken.
  11. Serve with brown rice/pasta or a non-carb option.