How to Prepare Eric Ripert Roasted Chicken Leg with Pea Puree and Turmeric Potatoes

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, roasted chicken leg with pea puree and turmeric potatoes. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Roasted Chicken Leg with Pea Puree and Turmeric Potatoes is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Roasted Chicken Leg with Pea Puree and Turmeric Potatoes is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have roasted chicken leg with pea puree and turmeric potatoes using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Chicken Leg with Pea Puree and Turmeric Potatoes:

1. Get 2 Chicken Legs
2. Get 4 medium Potaoes
3. Prepare 1 lrg cup Frozen Peas
4. Take Handful mint
5. Get 1 tsp Turmeric
6. Get 2 garlic
7. Get salt and pepper
8. Take tbsp goose fat
9. Take cornflouras much as needed to thicken gravy
10. Get 1 lrg red onions
11. Prepare tsp red wine vinegar
12. Prepare 1 good glug of double cream

Steps to make Roasted Chicken Leg with Pea Puree and Turmeric Potatoes:

1. Par boil the potatoes until just tender. then allow to dry in a pan covered with a tea towel. once dry rough them up a bit by shaking in the pan and then generously sprinkle with turmeric and salt.Put a tablespoon of goosefat into a deep tray ad put in the oven for a few mins. Then put the potatoes into the tray and into the oven at around 220
2. In a baking dish pop the chicken legs with roughly chopped onions and garlic. and pop in the oven 10 mins after the potatoes goes in.
3. Boil the peas and put them in a blender with a clove of garlic, plenty of salt and pepper, red wine vinegar, mint and a glug of cream. Blitz until smooth.
4. After the chicken has been in the oven for about 30 mins, remove leaving the onions and garlic and all the juices in the pan. Leave the chicken to rest and put the pan on a medium heat on the hob. Add some cornflour and boiling water and stir until you get a nice thick gravy. Drain through a sieve and set aside to serve.
5. Once chicken has rested, take out the crispy potatoes and pop onto a plate whilse piping hot. Add pea puree to the plate and pop chicken on top. Serve with any other veg you fancy.

So that is going to wrap this up for this exceptional food roasted chicken leg with pea puree and turmeric potatoes recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!