Step 1Drizzle the chicken legs with the veg oil and season with the mixed herbs and cajun spice
Step 2BBQ until golden and the centre is cooked to 75c
Step 3To make the gravy – Sweat the diced shallot and bay leaf in the butter until soft and then add the gherkin vinegar and white wine and reduce by half
Step 4Add the made up gravy – following the pack instructions – and add to the pan.
Step 5Add the star anise and diced gherkin and simmer for 5 mins.
Step 6Serve the chicken with extra gherkins and lashings of gravy
- 4 Chicken Legs
- 25 ml Vegetable Oil
- 1 tsp Country Range Dried Mixed Herbs
- 1 tsp Country Range Cajun Seasoning
- 15 g Country Range Creamery Butter, Salted
- 1 Shallot, finely diced
- 100 ml White Wine
- 200 ml Country Range Fine Instant Gravy Granules
- 75 g Country Range Sliced Gherkins
- 50 ml Gherkin Vinegar
- 1 Bay leaf
- 1 Country Range Star Anise
- Salt and pepper to taste
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