Mad Butcher's Butcher Est. 1971

+095315910

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

RELATED RECIPES

Baked Lemon Grass and Chilli Chicken

Baked Lemon Grass and Chilli Chicken

Preheat oven to 200°C. Place chicken breasts in a shallow baking dish. Combine all other ingredients and pour over the chicken. Bake until the chicken is cooked through and golden (about 30 minutes). To check whether it is done, insert a skewer into the thickest part....

Tandoori-spiced chicken drumsticks

Tandoori-spiced chicken drumsticks

Heat oven to 200C. Make three deep incisions in the flesh of each drumstick, without cutting right through. Place drumsticks in a ceramic dish. Combine lemon juice, ginger, garlic, salt and chilli powder into a paste and rub all over the chicken pieces. Set aside for...

Roast chicken and caramelised alliums

Roast chicken and caramelised alliums

Heat oven to 200C. Line a large roasting tray or dish with baking paper for an easy clean up. Leaving the skins on, cut the banana shallots in half lengthways, slice 1cm off the top of the garlic bulbs and quarter red onions. Wash and pat chicken dry, stuff with lemon...