In this week’s post, local Nelson chef and guest Blogger, Grant Dicker has a recipe for a perfect family dinner. Check out his recipe for Devilled Free Range Chicken Legs. Take it away, Grant…
In colder Nelson months, the classics can be very comforting. Shepherd’s Pie, Lasagne… The list goes on. But after a while, it can feel all too familiar. That’s when subtle changes to a dish can really freshen it up. Why not try making kumara mash for the top of a Shepherd’s Pie? How about using venison mince, or even vegetarian mince?
Swapping out one ingredient for another, if they are similar, shouldn’t be stressful. It can even be stress relieving, especially if you have a fussy eater in the house. A few changes could make a family favourite everyone can enjoy. Don’t be afraid to experiment with food. There are unlimited ways to change dishes if you think about it. One such family favourite in our house came about completely by mistake. I thought I would make Devilled Sausages. I made the sauce and went to the fridge to get the sausages… That’s when I discovered the sausages were actually free range chicken legs! So I decided to press on and make devilled chicken legs!
Master Seven had never liked chicken legs until that day, and now he regularly asks for Devilled Chicken.
Free Range Devilled Chicken Legs
- 6 to 8 free range chicken legs.
- Two tbsp olive oil
- 2 large onions sliced
- Two cups chicken stock
- 2 tbsp Worcestershire sauce
- 3 tbsp tomato paste
- 2 tbsp fruity chutney or pickle
- Two tbsp Dijon mustard
- 2 tbsp soft brown sugar
- 1/4 tsp cayenne pepper, or more to taste
- 2 tsp thyme leaves
- Salt and ground black pepper, to taste
First, brown off the chicken legs in a heavy-based frying pan over medium heat or place in an oven preheated to 200 degrees C (fan), until browned all over (20 minutes).
Next, remove the chicken from the pan and heat the oil in a large pot. Add the onions and cook over medium-low heat until they are very soft and starting to caramelise.
Finally, stir in all the remaining ingredients, except the chicken, and simmer gently over low heat for 15 minutes. Add the browned free range chicken and simmer for another 10 minutes, or until the chicken is cooked through. Taste and adjust seasonings, if necessary. Serve hot with steamed rice.
Don’t forget to head to Fresh Choice Nelson for your free range chicken!