Chicken legs with mixed vegetables

    25 min

    My son does not like sweetcorn off the cob, any kind of potato and will only eat carrots so I thought I could maybe use the three latter in a way that he would eat them and not recognise them.


    Lanarkshire, Scotland, UK
    1 person made this

    Serves: 4 

    • 4 chicken legs
    • 1 tablespoon olive oil
    • 1 potato, diced
    • 200g frozen carrots or 2 fresh carrots, chopped
    • 200g frozen sweetcorn
    • 1 teaspoon olive oil
    • 1 garlic clove, crushed
    • 125ml white wine, to taste
    • salt to taste
    • 150ml single or double cream

    Cook:25min  ›  Ready in:25min 

    1. Heat 1 tablespoon olive oil and cook the chicken legs in a pan until no longer pink in the centre, about 20 minutes. Set aside.
    2. In a saucepan cover the potato, carrot and sweetcorn with water and bring to a boil. Reduce the heat and simmer until very soft, about 20 minutes. Drain. Puree with a masher, hand blender or in the food processor.
    3. Heat a separate frying pan with 1 teaspoon olive oil and add the garlic. When it becomes slightly translucent add the wine. Cook for a few minutes on a medium heat until the wine has evaporated.
    4. Stir in the cream and when it starts to bubble add the vegetable puree. Season to taste with salt.
    5. Stir well to combine, then pour on top of the cooked chicken or serve the vegetables separately.


    I put the entire dish back into the oven on a keep warm temperature for about 20 minutes but it is ready to serve straight away... what might be strange is when the children ask where the vegetables are :)

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)