chicken leg

This is really excellent, not quite super quick at around 40 minutes, but fast enough and very low effort with most of the time being simmering. Just delicious, the sweet but piquant flavour created out of few simple ingredients and it would be great with rice equally as with the Anya potatoes I used. The cooking method described for the tiny shallots was a revelation, to drop them all in a bowl of boiling water for a few minutes makes a usually fiddly process of peeling them far more agreeable. From Nigel Slater – Kitchen Diaries 3, pg. 149