Oven-baked chicken legs with homemade mashed potatoes with fresh coriander
8 to 10 chicken legs (preferably thighs only)
1 to 2 handfuls raisins (dark ones are best, as they match the colour of the olives)
10 black olives if possible pitted
2 handfuls cherry tomatoes
Salt
8 to 10 red peppercorns
8 à 10 black peppercorns
Olive oil
2 dl bouillon (or 2dl mature Chasselas)
Mashed potatoes with fresh coriander
6 to 8 large potatoes
Salt
Olive oil
1 bunch of fresh coriander, chopped finely
nutmeg
1 to 1,5 dl bouillon
Preparation, chicken legs:
Remove the chicken from the refrigerator and leave it at room temperature for a
half-hour. Place in a roasting pan and sprinkle with the raisins, olives and cherry
tomatoes. Salt lightly then add the peppercorns and a little oil. Add the bouillon (or wine)
Roast in a 160 °C oven for about 80 minutes
Preparation, mashed potatoes:
Peel potatoes and cut them into large chunks.
Bring the water to a boil, salt it lightly and add the olive oil and one-quarter of the
coriander. Cook the potatoes in the water until they are tender.
Pour off the water, leaving about 0.5 dl, in case the mashed potatoes need some more water.
Mash the potatoes with a fork or a potato masher. I prefer not to mash the potatoes to finely.
Add the olive oil, nutmeg, a little salt and slowly add the bouillon. Once desired
consistency is obtained, add the rest of the fresh coriander.
1er Grand Cru La Côte AOC
Château de Vinzel
Chasselas Where to buy this wine?
Direct to Château de Vinzel
Address near you
Technical data sheet
1er Grand Cru La Côte AOC
