by Paul Grout from MEAT LONDON (Cloake Press)
Photography: Caroline Mardon
This is a classic dish that I understand stems from New York, and it is delicious. It can be served with almost anything.
4 Chicken Legs
4 Garlic cloves
1tbsp Fresh Oregano
2 tbsp Red Wine vinegar
2 tbsp Olive oil
60g Pitted green olives (chopped)
50g Capers (plus a splash of their juice)
60g Dates (Medjool if available)
80ml White wine
1 tbsp Molasses or Treacle
Score the chicken legs three times from side to side and place into a high sided oven tray. Keep the White Wine and Molasses, or Treacle, on one side and mix all of the other ingredients in a large bowl.
Pour the marinade mix all over the chicken, rubbing the chicken legs to make sure that the mix is completely absorbed Cover the dish with cling film and refrigerate. The longer the chicken is left to marinate, the better. Over night should be considered a minimum.
When ready to cook, heat the oven to 180⁰/gas 6. Remove the chicken from the fridge and allow it to come back towards room temperature. Whisk the White Wine and Molasses, or Treacle, together and pour over the chicken. Make sure to coat all of the chicken well.
Put the tray into the middle of the oven and allow to cook for between 45 – 55mins, allowing the chicken to brown. Baste the chicken two or three times during the cooking process.
When cooked, the chicken can be served immediately, one leg per person, with a large heap of the delicious sauce.