Wednesday, 13 November 2013

Roast Chicken Leg with Crispy Smoked Bacon and Sweetcorn Puree

Right, let's get back to writing some recipes!  This was a recipe of necessity in that I had 2 chicken legs which had to be used on the day and 2 corn on the cob on the verge of being past their best!  So this dish was born!  As ever, I was short on time so needed something that could be knocked up in under an hour but still wanted to make something that I really wanted to eat.

This is a simple recipe where almost everything gets stuck in the oven to roast whilst you make the puree and do last nights dishes!  Hope you enjoy it!

Roast Chicken Leg with Crispy Smoked Bacon and Sweetcorn Puree

I think I stole the technique for the puree from a Masterchef Australia Masterclass but I'm not entirely sure!  The quantities for the puree are approximate as I really just threw a lump of butter in the pan and later poured in enough milk to cover the corn but they should be about right!


2 Free Range Chicken Legs
4 Potatoes (peeled and diced)
2 Carrots (peeled and diced)
2 Cloves of Garlic
Fresh Rosemary and Thyme
2 Corn on the Cob
15g Butter
60ml Milk
4 rashers Smoked Streaky Bacon
Salt and Black Pepper


1.  Preheat oven to 200C.  Pat the chicken legs dry and season generously with salt and a little cracked black pepper.  Place in a roasting tin with the diced vegetables, season the veg and then add a couple of sprigs of the rosemary and thyme.
2.  Peel a bit of skin off the garlic cloves and rub the garlic all over the chicken and the veg and then place on the chicken.  Generously pour over olive oil and place over a high heat on the hob just to get it started, then transfer to the oven for around 45 minutes, turning the veg occasionally to ensure an even roasting.

3.  Grate the corn using a box grater straight into a saucepan.  Add the butter and cook over a medium heat on the hob for 3 minutes.  Add the milk and simmer for 10 minutes until thick and soft.  Season with salt and puree in a blender.  Strain through a sieve, add a few picked thyme leaves and leave to one side until needed.
4.  After the chicken has been in the oven for around 30 minutes.  Place a sheet of greaseproof paper on a baking tray and place the streaky bacon on, cover with another sheet of greaseproof and weigh down with another tray or pan.  This helps to keep it flat.
5.  Place in the oven for 15 minutes or until crisp; your chicken should now also be ready.  Remove from the oven along with your chicken and veg.
6.  Gently reheat your puree and add to plate, followed by chicken, veg and top with streaky bacon.  Drizzle with a bit of the juices from the roasting tin and serve.

Can't take a photo to save my life!  The winter light doesn't help!

I was delighted with this one!  It's cheap, tasty and looks like you've gone to more effort than you really have!  The crispy saltiness of the chicken skin and bacon balance the sweet puree and roasted carrot.  It's comfort food; I think you'll like it!

P.S.  If you ever try any of my recipes I'd love to hear what you think. :-)

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