4 chicken legs
salt and freshly ground black pepper
ground paprika
2-3 tbsp oil
1 lb (450 g) shelled fresh peas
2 3/4 cups (21 fl oz) 600 ml beef stock
1 tbsp (1/2 oz) butter
1 tbsp plain flour (All purpose)
2/3 cup (150 ml) 1/4 pint double cream (heavy cream)
1 egg, separated
some grated nutmeg
2 tbsp chopped fresh parsley
1 lb (450 g) cooked long-grain rice
salt and freshly ground black pepper
ground paprika
2-3 tbsp oil
1 lb (450 g) shelled fresh peas
2 3/4 cups (21 fl oz) 600 ml beef stock
1 tbsp (1/2 oz) butter
1 tbsp plain flour (All purpose)
2/3 cup (150 ml) 1/4 pint double cream (heavy cream)
1 egg, separated
some grated nutmeg
2 tbsp chopped fresh parsley
1 lb (450 g) cooked long-grain rice
accompaniments
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method
1. Preheat the oven to 425°F (220°C) Gas Mk 7.
2. Sprinkle salt, pepper and paprika over the chicken legs.
3. Heat the oil in a frying pan and fry the chicken legs until crisp.
4. Place in a casserole dish. Pour the stock into a saucepan, add the peas and bring to the boil.
5. Lower heat and simmer for 15 minutes until nearly tender.
6. Drain well and reserve half the amount of stock.
7. Melt the butter in a pan, gradually stir in the flour and cook for 2 minutes.
8. Gradually pour in the reserved stock, stirring constantly.
9. Mix together the cream and egg yolk and stir this into the sauce.
10. Remove pan from heat and add some nutmeg.
11. Thoroughly whisk the egg white until to stiff peak stage and fold into the sauce together with the parsley.
12. Place the peas and rice into the casserole dish and mix well with the chicken legs.
13. Spoon the sauce over the top and cook in oven for 15 minutes until top is golden brown
2. Sprinkle salt, pepper and paprika over the chicken legs.
3. Heat the oil in a frying pan and fry the chicken legs until crisp.
4. Place in a casserole dish. Pour the stock into a saucepan, add the peas and bring to the boil.
5. Lower heat and simmer for 15 minutes until nearly tender.
6. Drain well and reserve half the amount of stock.
7. Melt the butter in a pan, gradually stir in the flour and cook for 2 minutes.
8. Gradually pour in the reserved stock, stirring constantly.
9. Mix together the cream and egg yolk and stir this into the sauce.
10. Remove pan from heat and add some nutmeg.
11. Thoroughly whisk the egg white until to stiff peak stage and fold into the sauce together with the parsley.
12. Place the peas and rice into the casserole dish and mix well with the chicken legs.
13. Spoon the sauce over the top and cook in oven for 15 minutes until top is golden brown
serving amount
serves 4
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