Try out our delicious April recipe of the month: Braised Chicken, peas, lettuce, bacon, bulgur wheat
Serves: 4 people
Preparation time: 1h 30 mins
Ingredients: 
6 – 8 Chicken legs
1L x Water
40g x Salt
200g x Peas
1 x Romaine Lettuce, roughly chopped
3 x cloves Garlic, finely sliced
1 x Onion, finely sliced
1 x Leek, finely chopped
100g x Bacon – lardons
100ml x White wine
150g x Cream
100g x Bulgur wheat
1L x Chicken stock
2 x Bay leaves
½ bunch x Parsley, finely chopped
¼ bunch x Tarragon, finely chopped
Salt and pepper
Directions
Chicken brine:
1L cold water
40g salt
- Add the chicken legs to the brine and leave for 24 hours.
- Remove from the brine and dry on paper towel
For the chicken:
- Preheat a fan oven to 180 degrees C.
- In a heavy based saucepan caramelise the chicken legs on all sides. Remove the chicken from the pan and leave to the side.
- Place the bacon lardons in the pan and cook until well caramelised.
- In the same pan add the onion, garlic, and leek and sweat down gently. Add the bay leaves and parsley stalks and cover until the vegetables are soft.
- Return the chicken legs to the pan and add the white wine. Reduce by half, then add the chicken stock.
- Cover with a lid and place in the oven for 40 minutes.
- Remove from the oven and add the bulgur wheat. Return to the oven for a further 20 minutes.
- Take the pan from the oven and place on a medium heat. Add the peas, lettuce, and cream and season with pepper and salt if required.
- Finish with generous amounts of parsley and tarragon.
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