Simple Way to Prepare Speedy Chicken Leg with Caper Mash

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Go up the stairs. Stroll up the stairs to where you live or work as an alternative to using the elevator. Obviously this isn’t as possible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a great way to get some exercise in. Even if you do live or work on one of the upper floors, you can still get off of the elevator first and climb up the stairs the rest of the way. So many people choose the elevator over climbing even a single flight of stairs. Even if you only have just one flight to climb, climbing up and down it during the day is a great way to get extra exercise.

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We hope you got benefit from reading it, now let's go back to chicken leg with caper mash recipe. To cook chicken leg with caper mash you need 11 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Chicken Leg with Caper Mash:

1. Use 1 tbsp of olive oil.
2. Take 2 of chicken legs.
3. Use of Sea salt.
4. Prepare of Ground black pepper.
5. Prepare 4 cloves of garlic, peeled but whole.
6. You need 40 g of butter.
7. Take 1 of red onion, sliced.
8. You need 1 of green chili, with seeds, chopped.
9. Prepare 2-3 of potatoes, depending upon size.
10. Take 1 tbsp of crème fraîche or milk.
11. Use 1 tbsp of capers, lightly crushed.

Instructions to make Chicken Leg with Caper Mash:

1. Pre-heat oven to Gas Mark 6 or electric equivalent (probably 190-210C, Circotherm 170C).
2. Make one slit in each chicken drumstick and thigh (they don’t have be separated), season the chicken legs and slide a garlic clove into each slit. Use 10g butter to smear over the chicken skin..
3. Heat the oil in an ovenproof dish and gently fry the red onion and chili until the onion is beginning to caramelise, about 5 minutes. Avoid stirring but instead use a spatula to slide the onion slices around if necessary to prevent sticking..
4. Remove from the hob, gathering the onions and chili to make two (or four if you’ve jointed the legs) shallow mounds and place a chicken piece on each mound. Roast in pre-heated oven until the chicken is cooked, around 40 minutes..
5. Boil the potatoes in lightly salted water, drain in a colander and return to the warm saucepan. Cover and allow to settle for a few minutes, then mash with the rest of the butter and the crème fraîche/milk. Then stir in the capers, taste and season - with the capers, salt may not be needed..
6. Place the chicken legs on their beds of onion and chili onto plates and add the caper mash. Other vegetables can be served as accompaniments: a few frozen peas and carrots add colour..

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