Creamy Garlic Chicken Legs
There are a whopping 25 garlic cloves in this recipe but you won’t believe how mellow and caramelised the flavours are. Cook it for dinner and see for yourself.
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Serves
4
Skin-on Chicken Leg
Garlic Clove
Fresh Thyme
Chicken Stock
Crème Fraîche
Capers
Fresh Dill
Lemon
Olive Oil
Mashed Potato
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Notes (7)
T
Tammy A.
a year ago
Was way too watery. The flavours we're good but the sauce was more like a soup.
E
Emily P.
a year ago
obviously just reduce it more before adding crème fresh???
S
Shilpa M.
a year ago
A video for this recipe would be great , to help out the amateurs.
K
Krystal E.
a year ago
Fantastic recipe! I made the mashed potatoes with crispy shallot oil and Dijon which complemented the dish really well.
J
Joseph P.
a year ago
Great recipe
M
Maisha H.
a year ago
What does the temperature have to be for the oven?
B
Bailey B.
a year ago
160
J
Jennifer A.
a year ago
How do you stop the chicken skin from going. All wrinkley and soggy. Might be better with less liquid in the first place so that it’s not completely covered? Then not so much time reducing at the end.
G
Gavin A.
a year ago
This might be the pan you used, try with a wider sauté pan, liquid level should be below the skin, depending on the size of the leg.
C
Caroline O.
a year ago
I found the same thing happened even in a sauté pan with the liquid below the chicken so I grilled the chicken at the end to crisp up which worked well 👍🏻
E
Emily P.
a year ago
I found just crisping the skin more at the beginning in the pan and then taking the cover off for the last 20 mins helps!
L
Lucia D.
a year ago
When do you put the capers in? Cannot see this in the instructions.
V
Vanessa M.
a year ago
Step 4, user the Search function