Ingredients
Ingredients for the chicken:- 4 chicken legs
- 1 small bunch of fresh rosemary
- 2 cloves of garlic (crushed)
- Rind of a lemon
- 2 tbsp olive oil
- Salt and pepper to season
- ½ pointed cabbage, outer leaves and core removed (sliced finely)
- 1 leek, use white only (finely sliced)
- Sunflower oil
- 2 tbsp white wine (optional)
- 500g squash (peeled, deseeded and cut into 1cm cubes)
- 250g smoked bacon (diced)
- 100ml whipping cream
- 150g Parmesan (grated)
- 60g breadcrumbs
- 25g butter
- Small bunch of parsley (finely chopped)
- Salt and pepper to season
Method
- To create the marinade, finely chop the rosemary and combine with the garlic, lemon rind, olive oil, salt and pepper.
- Rub this mixture over the chicken legs and marinate for 25-30 minutes.
- Preheat the oven to 200°C/fan 180°C/gas mark 6.
- Sear the chicken legs in a frying pan on both sides until the chicken has a good colour. Transfer to a roasting tin and place in the oven to roast for 30-35 minutes, or until the juices from the meat run clear.
- To prepare the cabbage and squash gratin, heat the oven to 150°C/fan 130°C/gas mark 2.
- In a large frying pan, fry the bacon in a little oil until it becomes golden. Add the leek and cabbage and cook until they are softened.
- Add the white wine and let the alcohol reduce before adding the squash, cream and 75g of Parmesan. Continue to cook until the cream has also reduced a little.
- Season well, before placing the mixture into an oven proof dish. Bake for 30 minutes, until the squash has started to soften.
- While the squash mixture is cooking, melt the butter and combine with the breadcrumbs, remaining Parmesan and parsley.
- Once the squash has cooked for 30 minutes, remove the dish from the oven. Sprinkle the breadcrumb topping over it and increase the oven temperature to 200°C/fan 180°C/gas mark 6. Bake for a further 20 minutes (approx.) or until the topping is golden, and the cream is bubbling around the edges.
- Top Tip: Leave your marinated chicken overnight to intensify the flavour!