Good Idea to Preparing 5-Star Roasted Chicken Leg with Pea Puree and Turmeric Potatoes

Hoping to eat Roasted Chicken Leg with Pea Puree and Turmeric Potatoes a 5-star restaurant's, but for some causes are not able to go to restaurants. This site gonna guide you with helpful instructions on preparing a Roasted Chicken Leg with Pea Puree and Turmeric Potatoes like a famous chef made.

We hope you got benefit from reading it, now let's go back to roasted chicken leg with pea puree and turmeric potatoes recipe. To cook roasted chicken leg with pea puree and turmeric potatoes you only need 12 ingredients and 5 steps. Here is how you do it.

To prepare an unforgettable Roasted Chicken Leg with Pea Puree and Turmeric Potatoes, here are the components required:

1. You need 2 of Chicken Legs.
2. Prepare 4 of medium Potaoes.
3. Use 1 of lrg cup Frozen Peas.
4. Prepare Handful of mint.
5. Take 1 tsp of Turmeric.
6. You need 2 of garlic.
7. Provide of salt and pepper.
8. Provide tbsp of goose fat.
9. Use of cornflouras much as needed to thicken gravy.
10. Use 1 of lrg red onions.
11. Take tsp of red wine vinegar.
12. Prepare 1 of good glug of double cream.

After preparing the components, next you are good to prepare your 5-star Roasted Chicken Leg with Pea Puree and Turmeric Potatoes by following the guidances below:

1. Par boil the potatoes until just tender. then allow to dry in a pan covered with a tea towel. once dry rough them up a bit by shaking in the pan and then generously sprinkle with turmeric and salt.Put a tablespoon of goosefat into a deep tray ad put in the oven for a few mins. Then put the potatoes into the tray and into the oven at around 220.
2. In a baking dish pop the chicken legs with roughly chopped onions and garlic. and pop in the oven 10 mins after the potatoes goes in..
3. Boil the peas and put them in a blender with a clove of garlic, plenty of salt and pepper, red wine vinegar, mint and a glug of cream. Blitz until smooth..
4. After the chicken has been in the oven for about 30 mins, remove leaving the onions and garlic and all the juices in the pan. Leave the chicken to rest and put the pan on a medium heat on the hob. Add some cornflour and boiling water and stir until you get a nice thick gravy. Drain through a sieve and set aside to serve..
5. Once chicken has rested, take out the crispy potatoes and pop onto a plate whilse piping hot. Add pea puree to the plate and pop chicken on top. Serve with any other veg you fancy..

Recipe : Roasted Chicken Leg with Pea Puree and Turmeric Potatoes

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