Chicken with Pickled Figs, Lemon and Rosemary

INGREDIENTS

  • 16 Free range chicken drumsticks
  • 4 tbspn Unsalted butter
  • 1 Lemon
  • Small handful Flat leaf parsley

Marinade

  • 8 Bay leaves
  • 4 sprigs Fresh rosemary
  • 1 Lemon
Print Recipe

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

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.

Preheat oven to 180C.

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.

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.

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

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.

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