Photo: Lily Banse
Corn-fed chicken legs with braised peas & onions
10 ingredients
Serves 4
openrecipes
This flavoursome and tender dish makes a great summer alternative to a Sunday roast
Estimated Nutrition (whole recipe, rough)
512
Calories
37g
Protein
30g
Fat
25g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 large corn-fed chicken legs (about 300-350g each)
- 2 tbsp olive oil
- a small handful thyme sprigs
- 1 fat garlic clove , lightly crushed, skin on
- 20g butter
- 25g butter
- 200g baby or pickling onions , peeled
- a few sprigs thyme
- 600g peas , thawed if frozen
- 2 Little Gem lettuce heads, shredded
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes