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Showing 121 - 144 of 158 results for chicken leg

Quesada (Mexican lasagne)

by Fernando Stovell
Main course

Serves 6

Prep: <30 mins

Cook: 30-60 mins

Turkey risotto

by Matt Tebbutt
Main course

Serves 2

Prep: <30 mins

Cook: 30-60 mins

Minted lamb stew

by Mary Berry
Main course

Serves 6

Prep: <30 mins

Cook: 1-2 hrs

Boxing Day kedgeree

by Nathan Outlaw
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Omani shuwa tacos

by Dina Macki
Main course

Serves 6–8

Prep: overnight

Cook: >2 hrs

Roast poussin with langoustines and potato cakes

by Michel Roux Jr.
Main course

Serves 2

Prep: <30 mins

Cook: 30-60 mins

Gnocchi with duck ragù

by Simon Rimmer
Main course

Serves 4

Prep: 30-60 mins

Cook: 30-60 mins

Slow-roast hand and spring with crackling and onion gravy

by Mary Berry
Main course

Serves 8

Prep: <30 mins

Cook: >2 hrs

How to cook pheasant

by Valentine Warner
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Potted pig’s trotters

by Matt Tebbutt
Light meals & snacks

Serves 4–6

Prep: <30 mins

Cook: >2 hrs

White wine slow-braised lamb

by Silvana Franco
Main course

Serves 6-8

Prep: <30 mins

Cook: >2 hrs

Chilli beef with jacket potatoes

by Gregg Wallace
Main course

Serves 3

Prep: <30 mins

Cook: 1-2 hrs

Pot roasted guinea fowl with roasted baby turnips

by Matt Tebbutt
Main course

Serves 2

Prep: <30 mins

Cook: 1-2 hrs

Confit duck with lentils and sugar-glazed carrots

by Freddy Bird
Main course

Serves 4

Prep: overnight

Cook: >2 hrs

Murgh kay tikkay (or Murgh tikka)

by Cyrus Todiwala
Main course

Serves 4

Prep: >2 hrs

Cook: <10 mins

Masala chicken with minted yoghurt sauce

by The Hairy Bikers
Main course

Serves 4–5

Prep: overnight

Cook: 30-60 mins

Cheat's coq au vin

by James Martin
Main course

Serves 4

Prep: <30 mins

Cook: 10-30 mins

Slow cooker coq au vin

by Jane Hornby
Main course

Serves 4

Prep: <30 mins

Cook: >2 hrs

Pressure cooker Thai red curry

by Pippa Middlehurst
Main course

Serves 4

Prep: <30 mins

Cook: 30-60 mins

Coq au vin

by Simon Hopkinson
Main course

Serves 4

Prep: overnight

Cook: 1-2 hrs

Teriyaki sauce

by Philli Armitage-Mattin
Other

Serves 4

Prep: <30 mins

Cook: <10 mins

Roast pheasant with ravioli and wild mushrooms

by James Martin
Main course

Serves 4

Prep: 30-60 mins

Cook: 1-2 hrs

Confit duck cassoulet with olive oil mash

by James Martin
Main course

Serves 4-6

Prep: <30 mins

Cook: 30-60 mins

Spiced roast pheasant with pumpkin, homemade granola and bread sauce

by Jason Atherton
Main course

Serves 4

Prep: 30-60 mins

Cook: 1-2 hrs

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