Ingredients:
- 8 chicken legs
- 1 fresh red chilli
- 1 red onion sliced
- 1 tin of cannellini beans
- 2 punnets of cherry tomatoes
- Sage, garlic and lemon marinade
- ½ bunch sage (pounded)
- 3 cloves garlic crushed
- 10 lugs of Cobram Estate Robust Extra Virgin Olive Oil
- 3 lemons halved, juiced and skin (pounded)
- pinch of sea salt
- freshly ground pepper
Directions:
- Mix all marinade ingredients together and massage onto the chicken legs. Marinate until ready to cook (preferably overnight)
- Place chicken legs into baking dish with tomatoes, onion and cannellini beans
- Bake for 75 minutes at 180 degrees.
- Sprinkle with remaining sage leaves crisped in a frypan with CE EVOO
- Drizzle with balsamic reduction to serve
- Serve with a rocket salad with finely sliced fennel, sprinkled with shaved grana padano cheese and a dressing of lemon juice and Cobram Estate Light Extra Virgin Olive Oil
