How To Cook Crispy Upper Legs With Spring Vegetables - Recipe

Author: Nia Rouseberg Time for reading: ~1 minutes Last Updated: August 08, 2022

In this article, learn more about How To Cook Crispy Upper Legs With Spring Vegetables - Recipe. Learn how to cook "Crispy upper legs with spring vegetables". Delicious recipe..

Required products :

8 upper legs
2 tablespoons salt
1 teaspoon black pepper
500 grams of asparagus
500 grams of small potatoes
1 bunch of radishes
2 teaspoons olive oil + 2 tablespoons vegetables
3 cloves garlic - finely chopped
1 tablespoon anchovy paste or 6 fillets, finely chopped
1/2 tea cup cold butter, cut into cubes
1/2 teaspoon dry white wine
1 tablespoon lemon juice
2 tablespoons parsley

Method of preparation :

Preheat oven to 220 degrees.

Clean the chicken legs from the bones with kitchen scissors, keeping the meat and skin intact.

Season the chicken with 1 teaspoon of salt and half a tablespoon of black pepper.

Peel the asparagus - cut 3 cm from the end where the vegetable is hardest. Cut the potatoes and radishes in halves. Season the vegetables with 2 tablespoons of olive oil, the remaining salt and pepper. Transfer everything except the asparagus to a pan and bake for 15 minutes.

Meanwhile, grease another pan with 1 teaspoon of olive oil.

Heat the last 1 teaspoon of olive oil in a large skillet over medium heat. Fry the chicken skin side down until crispy and golden brown - for 5-7 minutes.

Transfer to the prepared pan with the skin facing up. Once you have prepared all the legs in this way, bake them in the oven until fully cooked - about 8-10 minutes. Save the fat that has separated in the pan.

When you open the oven to put the chicken, remove the vegetables from it, arrange the asparagus and continue baking until the asparagus is slightly crispy and the potatoes and radishes are well baked - about 8-10 minutes (the same time you will need to cook the chicken ).

Meanwhile, carefully pour the remaining fat out of the pan, trying not to lose the pieces of meat stuck to the bottom of the pan. Add the crushed garlic, 1 tablespoon butter and anchovies. Cook until the garlic is soft (about 1 minute). Add the wine and separate the remaining pieces of meat from the bottom of the dish with a spatula or wooden spoon. Cook the sauce until it is reduced by half, stirring occasionally.

Remove from the heat and pour in the lemon juice. Add the remaining oil at once and stir to obtain a homogeneous mixture.

Add 1 tablespoon finely chopped parsley.

Transfer the prepared vegetables and meat to a plate, pour the sauce and sprinkle with the remaining 1 tablespoon of parsley.

How To Cook Crispy Upper Legs With Spring Vegetables - Recipe

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