Mad Butcher's Butcher Est. 1971

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Chicken legs baked with red plums, rosé and thyme

INGREDIENTS

- 4 Chicken legs
- leg and thigh
- 2 Red onions
- cut into wedges
- 6 cloves Garlic
- peeled
- 10 Red-flesh plums
- (about 400g)
- halved and stoned or Canned Plums
- ¼ cup Rosé wine
- 3 sprigs Fresh thyme
- 3 Tbsp Extra virgin olive oil
Serves : 4
Cooking time:

METHOD

  1. Heat the oven to 190C. Put the chicken, onions, garlic, plums, rosé and thyme in a large roasting dish and mix well (use your hands). Arrange the chicken so it’s skin-side up, and tuck the plums and onions around it. Drizzle over the olive oil and season everything well with salt and pepper to taste.
  2. Bake for 30-35 minutes, until the chicken is cooked through. Pour off the liquid into a small pot set over high heat. Cover the roasting dish loosely with foil and set aside in a warm place while the liquid in the pot bubbles away for five minutes.
  3. To serve, give everyone a portion of chicken and the roasted onions, plums and garlic. Drizzle over the reduced juices and serve.

Recipe from eatwell.co.nz

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