Chef Jean-Christophe Novelli
Chef Jean-Chrisophe Novelli is passionate about nurturing healthy cooking in the family home ? here he shares a recipe from south west France for you to try at home
Ingredients | Serves 4

Preparation Time: 30 minutes

Cooking Time: 40 minutes (the cooking times will need to be adjusted according to the size of the chicken legs).
 

4 organic farm fresh chicken legs (cut through the joint to separate drumsticks and thighs)

2 tbsps extra virgin olive oil

3 shallots (sliced)

1 yellow pepper (diced)

1 whole fennel (diced)

1 Aubergine (diced)

1 sprig of rosemary

Crushed black pepper to taste

½ garlic bulb

1 courgette (diced)

1 sprig of fresh basil

3 plum tomatoes (diced) or one 400g tin of good quality chopped tomatoes
350ml dry white wine or chicken stock

1 tsp honey (only if using white wine)

2 tsps cornflour (blended with 2 tsps cold water)

1 tbsp picholine black olives

2 tbsps whole grain mustard
Method
1. Pre-heat an oven to 160c fan assisted, 180 non fan, gas mark 4, 350f.
2. Cut the chicken legs through the joint between the leg and the thigh.
3. Heat a large sauté pan (that has a glass lid) on a high heat. Using no fats add the chicken pieces and fry until browned (approx. 2-3 mins each side) ? while frying, check the freshness and quality by smelling the chicken.
4. Now add a cup of water and cover tightly with a lid or a plate if a lid is not available. (This steaming process will help reduce and remove a lot o...