I used to eat chicken a lot more often than i do now, and would frequently turn to Nigel Slaters cookbooks for inspiration when i wanted to do something simple and quick. This is from his book ” Real Cooking” 1997.
Ingredients
- 2 boned free range chicken legs with skin
- olive oil
- 1 tbsp fresh thyme leaves
- 2 plump new cloves garlic
- 50 g soft butter
- a small handful chopped flat leaf parsley
- 1 lemon
- sea salt flakes
Servings:
Instructions
- Heat a griddle pan for 3-4 minutes. Meanwhile rub the chicken all over with a generous amount of olive oil and the thme leaves.
- Put the chicken pan onto the hot griddle pan, skin side down. Leave in place for 2 minutes, pressing down with a palette knife. Turn over and cook for 7-8 minutes or until cooked through and golden brown on each side.
- Meanwhile peel and crush the garlic and mix with the parsley, butter and the juice from the lemon.
- When the chicken is cooked sprinkle over the sea salt and serve with a dollop of the garlic butter.
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