Braised chicken with anchovies and leeks Recipe

A delicious and light supper dish. A great way to use chicken legs. Anchovies are used as a seasoning. You will barely know they are there.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Chicken leg(s) 150g : 6 whole
  • Leek(s) : 3 whole
  • Garlic clove(s) : 10 whole
  • Anchovies in oil : 50 g
  • Lemon(s) : 2 whole
  • Flat leaf parsley : 1 bunch
  • Dry white wine : 125 ml
  • Soy sauce : 50 ml
  • Sunflower oil : 50 ml
  • Unsalted butter : 50 g
  • Freshly ground black pepper : 6 Turn
  • Maldon salt : 6 pinch(es)


  • ETAPE 1

    Start by cutting the leeks into 2 cm rounds, wash well and set aside. Bring a large pot of water to a rolling boil, add a tablespoon of salt and blanche the leeks for 2 min. remove and plunge, directly, into iced water. Drain through a sieve when completely cool.

  • ETAPE 2

    Juice the lemons.

  • ETAPE 3

    Peel and bash the garlic cloves, so that the remain almost in tact but release some of their pungent aroma.

  • ETAPE 4

    Finely chop the anchovies and, separately, the parsley.

  • ETAPE 5

    Heat a large frying pan add some sunflower oil. When smoking, add the chicken, skin side down and colour to a deep amber. You may need to add a little butter to aid this process. When you have achieved the desired colour, turn and cook for a minute or so. Remove from the pan, then add the garlic cloves and colour lightly.

  • ETAPE 6

    Tip the remaining oil/butter out of the frying pan and de-glaze with the white wine. Transfer the liquid together with the leeks, anchovies, soy sauce and garlic to a large saucepan, finishing with the chicken legs on top. Bring to a boil, cover, then simmer for 45 min or until the chicken is cooked through.

  • ETAPE 7

    Finally, add the chopped parsley and lemon juice. Serve with crusty bread, to mop up the delicious juices.

  • ETAPE 8

Chef's tip

«Do not add too much salt to this recipe, as the anchovies and soy sauce will season the dish enough.»

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