Bryony's Blog



Searching in the deepfreeze for inspiration I pulled out two chicken legs, thighs attached. I could easily have bunged them in the oven to roast but instead made up this easy way, and it proved really good.

1 chicken leg with thigh attached per person
1 large potato per person, peeled and chopped into smallish pieces
1 clove garlic
juice of half a lemon or a whole one if cooking for more than two
creme fraiche - I used half fat
a little sunflower oil
glass or two of white wine
salt and pepper

Heat the oil in a pan and brown the chicken pieces on both sides. Add the chopped potato, garlic, lemon juice, wine and season with salt and pepper. Bring to the boil, cover and simmer for about 15-20 minutes. You may have to add a little more liquid during cooking, either more white wine or plain water. When the chicken is thoroughly cooked, add a good half of a tub of creme fraiche, stir well and bring back to the boil. Simmer a further five minutes and serve.

The addition of potato is a really nice marriage with the chicken. If you are concerned that it all looks rather pale and uninteresting, sprinkle over some freshly chopped parsley before serving. Great with creamed mashed potatoes (keeping to the white theme!) and something green.