Food: Slow cooked chicken legs with baby veg

Sep 16 2007 Michael Kilkie

INGREDIENTS (serves 6)

6 chicken legs

12 baby onions or shallots

1 pack baby carrots

1 pack baby leeks

1 pack baby courgettes

6 cloves of garlic, peeled

Couple of sprigs of thyme

Couple of sprigs of rosemary

1 large glass of dry white wine

Salt and pepper

1tbsp olive oil

METHOD:

Heat oil in a pan. Season chicken with salt and pepper, brown all over then remove. Add onions and garlic to the pan and give them a quick brown. Place chicken, veg and herbs in an oven-proof casserole dish, add the wine and roast in the oven at 170-180C for 1-1 1/2 hours. The meat should be tender and the skin crisp. If it gets too dry, add water every now and again. If the skin begins to burn, cover with tin foil. Lower the heat and cook for longer if it suits you better.