Chicken with Pickled Figs, Lemon and Rosemary
Step 1: Peel the lemons with a vegetable peeler and cut into thin strips, reserving the flesh for juicing.
Step 2: Place the chicken legs into a container. Add herbs, lemon peel and half the Extra Virgin Olive Oil. Leave the legs for an hour before cooking.
Step 3: Preheat oven to 180C.
Step 4: Heat a large non-stick frying pan over medium high heat. Add butter and when bubbling add the balance of Extra Virgin Olive Oil to inhibit burning.
Step 5: Salt chicken legs and pan fry gently to seal in batches, don't be tempted to cook them all at once as crowding into a pan will make them sweat.
Step 6: When all chicken legs are golden brown put in a large flat baking tray and cook in the oven for 8 minutes.
Step 7: Bring tray out of oven and deglaze with Verjuice and add the Pickled Figs. Return to oven for 5 minutes depending on the size of the chook legs and efficiency of oven. Check to see that they are cooked.
Step 8: Squeeze one of the lemons over the finished dish. Add chopped parsley and allow to rest 10 minutes, then serve.
1.6kg 16 free range chicken drumsticks
4 tbspn unsalted butter
60ml ¼ cup Verjuice
120g 6 Pickled Figs cut in half horizontally
Small handful flat leaf parsley freshly chopped