Home > Rosemary's recipes > Classic recipes > Chicken a la Grecque with Asparagus, Served with Saffron Lemon Jelly and Wild Rocket

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Chicken a la Grecque with Asparagus, Served with Saffron Lemon Jelly and Wild Rocket
Chicken a la Grecque with Asparagus, Served with Saffron Lemon Jelly and Wild Rocket
Ingredients

Ingredients:

  • 2 chicken legs, skinned, bones removed
  • extra virgin olive oil
  • juice of 1 lemon
  • 1 bay leaf
  • 16 asparagus tips
  • 1 small bunch of rocket leaves
  • basil oil (see tip below)
  • Saffron lemon jelly
  • 150ml (5fl oz) light chicken stock
  • good pinch of saffron threads
  • 2½ gelatine leaves, soaked in cold water
  • finely grated zest and juice of 2 lemons
  • salt and pepper
 
 
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