This is such a quick and easy go-to dinner for busy lifestyles. The capers are an unusual addition but add great flavour. The potatoes, smashed and roasted with Parmesan, are a must-try!
4 people50 minutes5 minutes
300mlChicken Stock Cube
1 - Onion
1kgSuperValu Baby Potatoes
4sprigsSuperValu Fresh Thyme
leaves stripped off
4 - SuperValu Quality Irish Chicken Legs 4’s
Preheat the oven to 180°C/gas mark 4.
Place the baby potatoes in a pot and cover with cold salted water. Bring to the boil, then reduce the heat and simmer for just 5 minutes to parboil them. Drain and set aside.
Heat 2 tablespoons of the oil in a large sauté pan set over a medium heat. Add the chicken and cook for 5 to 6 minutes on each side, until golden brown. Remove from the pan and set aside on a plate lined with kitchen paper.
Reduce the heat and add the onion, garlic, lemon zest and half the thyme to the pan. Sauté for 8 minutes, until softened and aromatic. Return the chicken to the pan along with the white wine. Simmer for 3 to 4 minutes, until slightly reduced. Add the stock, capers and some salt and pepper and simmer for 25 to 30 minutes more, until the chicken is almost cooked through.
While the chicken is cooking, place the parboiled potatoes on a large baking tray, drizzle with the remaining 2 tablespoons of oil and scatter over the remaining thyme leaves. Lightly crush the potatoes with the back of a fork, then sprinkle with the Parmesan. Roast in the oven for 30 minutes, until golden and cooked through.
Serve the chicken legs on warm plates with some baby potatoes and the sauce.