Name: Chicken Legs with Red Peppers, Sun-dried Tomatoes and Green Polenta
Cook time: 1 h 20 min
Yield: 4
Ingredients: FOR THE CHICKEN; 4 chicken legs (1-1.2kg); 1 heaped tsp sweet paprika; 1 heaped tsp dried oregano; 2 echalion shallots, finely sliced; 2 medium red peppers, halved, deseeded and finely sliced; 6 garlic cloves, unpeeled but flattened; 100g semi-dried tomatoes in oil, coarsely chopped, plus 2tbsp of the oil; 1tbsp extra virgin olive oil; 200ml chicken stock or water; 6tbsp sour cream or crème fraîche; Flaky sea salt, to taste; FOR THE GREEN POLENTA; 175g polenta 50g salted butter; 120g curly kale or cavolo nero, leaves stripped from the stems and roughly chopped; 4 garlic cloves, finely sliced; 40g Parmesan; Flaky sea salt and ground black pepper

VMG Recipes