Braised Chicken Legs with Bubble And Squeak

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 dessertspoon plain flour


  1. To Assemble Casserole:
  2. In a large casserole pan fry the sliced onion until well browned.
  3. Add the tomatoes, mushrooms, leek, carrots and chopped garlic.
  4. Next add in the wine and boil until reduced by half.
  5. Add the bay leaves, if using, and the chicken stock together with the Chicken pieces.
  6. Cover with a lid and place in the oven for 1 1/4 hours.
  7. To Make Bubble and Squeak:
  8. Blanch the cabbage in boiling water for 3 minutes.
  9. Drain the cabbage and run under cold water until cold and then dry it off well to remove excess water.
  10. Mix with the mashed potatoes chopped parsley and the flour.
  11. 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.
  12. 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.
  13. Return the Chicken and vegetables to the sauce and serve on top of the bubble and squeak potato cakes.


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