Crispy chicken legs and potatoes, fondue of leeks and dill

Serves: 2
Course: Main Course
Cooking Time: 2 hrs 20 mins
  • 4 chicken legs, free range if possible
  • 180g duck fat
  • 1 sprig of rosemary
  • 2cm piece of ginger, roughly chopped
  • 1 star anise
  • ½ tsp smoked paprika
  • 3 cloves of garlic, roughly chopped
  • Peel of half an orange
  • 6-8 baby potatoes
  • Salt and pepper
  • 1 leek
  • Knob of butter
  • 1 heaped tsp flour
  • 2 tbsp crème fraiche
  • 1 tsp Dijon mustard
  • 1 tbsp chopped dill

1 Set the oven to 140 degrees.

2 Put the chicken into a small and deep roasting tray or casserole dish then add the duck fat, rosemary, ginger, star anise, smoked paprika, garlic and orange peel. Pop in the potatoes then season generously.

3 Cover tightly with foil or a lid then put in the oven for two hours; the chicken needs to be completely tender and ready to fall off the bone.

4 When it is cooked, remove the chicken and the potatoes, draining off all the excess fat.

5 Meanwhile, cut the leek in half lengthways and shred it as finely as you can. Wash it to make sure there is no dirt present but leave a little excess water on the leeks.

6 Melt the butter then add the leeks; the water in the leeks will help them steam.

7 Add the flour then cook it for 2-3 minutes till soft, then add the crème fraiche, mustard and chopped dill. Season and set aside.

8 Turn the oven up to 200 degrees. Place the chicken and potatoes on a roasting tray skin side up then cook for 20 minutes or so till crispy. Serve with the warm leeks.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford