Ingredients
- 3–4 free-range whole chicken legs, skin on
- 2 tablespoons solid cooking fat
- 6 cloves garlic, chopped
- 180 g halved button or crimini mushrooms
- A small handful chopped fresh sage
- 2 tablespoons apple cider vinegar
- 80 ml Bone Broth
- 80 ml filtered water
- ¼ teaspoon sea salt
- ½ lemon, juiced (about 1 tablespoon)
How to Make It
- Preheat the oven to 150°C.
- Rinse the chicken legs with cool water and pat them dry. Make sure they are at room temperature before frying.
- Heat the cooking fat in an ovenproof frying pan or cast-iron pan on medium–high heat. When the fat has melted and the pan is hot, brown the chicken, skin-side down, for 8 minutes, or until golden and crispy. Remove from the pan and set aside.
- Turn the heat down to medium and add the garlic, stirring while cooking for a minute. Add the mushrooms and sage, cooking for another few minutes while stirring. Turn off the heat, add the apple cider vinegar and return the chicken to the pan, with the crispy browned skin facing up.
- Add the bone broth, water and salt, and place the pan in the oven. Cook for 35 to 45 minutes, or until a thermometer placed in the thickest part of the thigh reads 75°C.
- Serve with some of the pan juices and fresh lemon juice drizzled on top.
