SERVES 4
PER SERVING
165 CALORIES
1.9G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 30 MINUTES
8 chicken legs, skin removed
4 long shallots, peeled and sliced in half
2 garlic cloves, sliced
3 celery sticks, chopped
1 tablespoon fresh thyme or sage leaves
300ml cider
2 tablespoons chopped fresh parsley
1 teaspoon gravy powder
salt and freshly ground black pepper
1 Preheat the oven to 200C, 400F, gas mark 6.
2 Place the chicken, shallots, garlic and celery in a non-stick roasting tin. Add the thyme or sage leaves and drizzle the cider over the chicken pieces. Season with salt and black pepper.
3 Cover the chicken with foil and roast in the centre of the oven for 30 minutes. Five minutes before the end of cooking, remove the foil to brown the chicken. Transfer the chicken to a serving dish, and thicken the sauce in the roasting tin with a little gravy powder.
4 Pour the sauce over the chicken and sprinkle with chopped fresh parsley.
TIP For a fuller flavour, marinate the ingredients overnight in the refrigerator before roasting
