The bacon, cabbage and leek 'fry-it' was a staple lunchtime choice for me at uni. Extremely quick and very tasty. I've added some marinated chicken legs for a more substantial meal that can be served at tea time.
Serves 4
Ingredients:
For the chicken:
8 Chicken Legs
2-3 garlic cloves (crushed)
lemon-infused rapeseed oil (enough to coat the chicken twice)
some freshly chopped flat-leaf parsley
a splash of white wine vinegar
salt and pepper
some honey (optional)
For the bacon, cabbage and leek 'fry-it'
1/4 of a head of savoy cabbage (shredded)
2 leeks (sliced)
6 rashers of smoked streaky bacon
2 garlic cloves (finely chopped)
half a glass of dry sherry
a knob of butter
a splash of lemon-infused oil
salt and pepper
Method:
Early Prep: Combine all of the ingredients for the marinade thoroughly, coat the chicken legs and marinate for at least 6 hours;
1. Preheat the oven to 190C and roast the chicken legs for 25-35 mins until cooked throughout, turning half way through to coat in more marinade;
2. Whilst the chicken is cooking, heat the butter and lemony oil over a moderate-high heat and fry the bacon until it starts to crisp;
3. Chuck in the chopped garlic and fry for a further minute;
4. Add the shredded cabbage and leeks and fry until the cabbage has shrivelled to about half its original size;
5. Add the sherry, salt and pepper to taste and simmer until the sherry has all but disappeared;
6. Serve the chicken on top of the 'fry-it' and scoff immediately. It'd be nice with some roasted vine-ripened tomatoes on the side.
Alternatively, you could use grilled chicken breasts, which have been rubbed with dry spices for a different take on the dish, or simply eat the 'fry-it' on its own as a lunch or snack.
