Roasted Chicken Legs with Chardonnay Cream Sauce by Cassandra Chee

Ingredients

8 chicken legs, rubbed with sea salt, freshly grounded black pepper & 30 g melted butter.
A handful of shallots
A handful of garlic
10 small potatoes, cut halves
2 carrots, cut into chunks
Fresh Rosemary, chopped
Bulla thicken cream, 300ml
Campbell Chicken stock, 500ml
Chardonnay

Method

1. Place shallots, garlic, potatoes & carrots on the base of a large baking tray.
2. Scatter chopped rosemary over vegetables.
3. Placed chicken legs on top.
4. Lightly browned skin at 220 degrees, fan assisted mode for about 20 mins depending on your oven.
5. Pour chicken stock into the base until it touches the bottom of the chicken legs.
6. Roast at 180 degrees for 1 hour.
7. Removed tray from oven.
8. Set aside the chicken legs.
9. Stir in a splash of Chardonnay & thicken cream.
10. Lay the chicken legs back onto the vegetables.
11. Garnish with fresh rosemary.
12. Served chicken with generous amount of sauce and vegetables at the side. Add some freshly grounded black pepper if you like.

Note

• At 45 mins, if the chicken skin is not browned, please switch to fan assisted mode.
• You can replace rosemary with other herbs you fancy e.g., italian herbs, thyme etc.