A top meal which can be made for under €10.


  • for braised chicken legs:
  • 1 onion (thinly sliced)
  • 2 carrots (cut into chunks)
  • 8-10 mushrooms
  • 1 leek (cut into thin strips)
  • 3 cloves of garlic
  • 150 ml red wine
  • 2 bay leaves (optional)
  • 500 ml good quality chicken stock
  • 7-8 cherry tomatoes
  • 4 chicken legs (cut into leg and thigh portions)
  • salt and pepper
  • for bubble and squeak:
  • 4 large potatoes (peeled, cooked and mashed)
  • fresh parsley
  • savoy cabbage (150g shredded)
  • 2 dessertspoo plain flour


  • To Assemble Casserole:
  • In a large casserole pan fry the sliced onion until well browned.
  • Add the tomatoes, mushrooms, leek, carrots and chopped garlic.
  • Next add in the wine and boil until reduced by half.
  • Add the bay leaves, if using, and the chicken stock together with the Chicken pieces.
  • Cover with a lid and place in the oven for 1 1/4 hours.
  • To Make Bubble and Squeak:
  • Blanch the cabbage in boiling water for 3 minutes.
  • Drain the cabbage and run under cold water until cold and then dry it off well to remove excess water.
  • Mix with the mashed potatoes chopped parsley and the flour.
  • Mould into little potato cakes and shallow fry on a hot pan with a little oil until brown on either sides then finish off in a hot oven for a further 10 minutes.
  • When the Chicken is cooked, take it and the vegetables out of the cooking liquor, discard the bay leaves and boil the liquor until it reduces and thickens slightly.
  • Return the Chicken and vegetables to the sauce and serve on top of the bubble and squeak potato cakes.

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