Valentines Chicken

A rich and indulgent dish that will leave you feeling sexy and not half asleep. Happy Valentines Day!

Key Details

  • Serves: 2 people
  • Prep time: 5 minutes
  • Cook time: 25-30 minutes
  • Difficulty: Easy

Ingredients

  • 2 chicken legs 
  • 3 tsp capers 
  • 200g sliced artichoke hearts (from the jar)
  • 125ml dry white wine
  • 80g cold cubed butter 
  • 1/2 lemon, juice of
  • 200g fresh gnocchi
  • 6-8 spears of tender stem broccoli 
  • salt and pepper for seasoning 
  • oil for cooking 

  • 2 chicken legs
  • 3 tsp capers
  • 200g sliced artichoke hearts (from the jar)
  • 125ml dry white wine
  • 80g cold cubed butter
  • 1/2 lemon, juice of
  • 200g fresh gnocchi
  • 6-8 spears of tender stem broccoli
  • salt and pepper for seasoning
  • oil for cooking

To cook your chicken leg in the oven:

Preheat the oven to 180°C/350°F/gas 4.

Season the whole chicken legs generously with salt and pepper on both sides.

Heat a pan over medium-high heat and add a drizzle of olive oil. Place the seasoned chicken legs in the hot pan, skin side down, and cook for about 5-7 minutes or until golden brown.

Flip the chicken legs and cook the other sides for another 5 minutes.

Transfer to a roasting dish (leaving the fat and juices in the pan for your sauce) and dish into a preheated oven and bake for about 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 75°C (165°F).

Remove from the oven and let it rest for a few minutes before serving.

To cook your chicken leg in the air fryer:

Season the whole chicken legs generously with salt and pepper on both sides.

Heat a pan over medium-high heat and add a drizzle of olive oil. Place the seasoned chicken legs in the hot pan, skin side down, and cook for about 5-7 minutes or until golden brown.

Flip the chicken legs and cook the other sides for another 5 minutes.

Transfer to your air fryer and cook at 180°C/350°F/gas 4 for 12-15 minutes or until the chicken is cooked through and reaches an internal temperature of 75°C (165°F).

Remove from the air fryer and let it rest for a few minutes before serving.

To make your sauce & gnocchi: 

Using the pan with your residual chicken juices, add the capers and artichokes and get some light colour on your artichokes (about 2-3 minutes).

Add 125ml white wine to deglaze the pan. Reduce the wine until you can no longer smell the alcohol and it has evaporated by two-thirds.

Add the cold butter a cube at a time and keep the sauce moving constantly so it emulsifies.

Once all your butter has been added, squeeze in some fresh lemon.

Heat olive oil in a large skillet over medium-high heat. Add the cooked and dried gnocchi in a single layer, ensuring not to overcrowd the pan. Allow them to cook without stirring for 2-3 minutes or until they develop a golden crust.

Add the gnocchi to the sauce and coat evenly.

Serve your chicken with some freshly steamed tender stem broccoli and pour over the gnocchi and sauce. Tuck in and fall in love! 

 

 

 

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