Chicken, green purée, and red wine sauce

The following chicken recipe is perfect in autumn when the days get darker and cooler and we crave warmer dishes. But it is just as suitable on a miserable and rainy spring day.

Roasting the chicken legs in oven with red wine and chicken stock gives tender and tasty chicken as well as a nice reduced red wine sauce. A light Bourgogne red or Chianti would go well with this recipe.

2 servings

2 free-range chicken legs

1 free-range chicken breast

2 medium potatoes

½ head of broccoli

Olive oil

150 ml red wine

150 ml chicken stock

1 shallot, chopped

1 clove garlic, minced

A pinch of salt

Fresh herbs to decorate

Preheat the oven to 200° C roast.

Place the chicken legs in an ovenproof dish. Spread 2 tbsp. olive oil on the legs. Pour the red wine and chicken stock in the dish and roast for 45 minutes.

Meanwhile cook the chicken breast in a small frying pan and make the green purée.

Warm 1 tbsp. olive oil in a small non-stick frying pan over medium heat. Cut the chicken breast in halves lengthwise. Cook in the frying pan for 20 minutes turning once. Cover and set aside.

Peel the potatoes and cut them into pieces. Place in slightly larger saucepan and add water to cover the potatoes. Add the shallot and garlic and cook for about 15 minutes until the potatoes are soft. Drain, cover and set aside.

Cut ½ broccoli head into smaller pieces. Place in a saucepan with some water and a pinch of salt. Cover and cook for 5 minutes until soft. Transfer the broccoli into the potato saucepan reserving some of the cooking water. Add 1 tbsp. olive oil and a little cooking water and mix into a purée with a handheld mixer. If needed, add more water into a nice consistence.

For the presentation: Divide the reduced wine sauce from the ovenproof dish on the plates. Place the chicken legs and breast halves on the sauce. Arrange the green purée in the middle of the chicken pieces and decorate with chopped herbs.