Crispy Chicken with Sticky Onions, Croutons and Cauliflower Remoulade

Chicken legs are totally underrated - for me they're the best bit! The dark meat is the juiciest and you get the added bonus of lots of crispy skin. And even better, they're really good value.

The best bit of this dish, however, are the croutons. They get roasted in the pan with the chicken absorbing all the deliciousness and mingling with the sticky, sweet onions - they're to die for! I'm always on the look out for delicious but simple recipes for two and this ticks all of the boxes!

Crispy Chicken with Sticky Onions, Croutons and Cauliflower Remoulade

Serves 2

2 chicken legs

1 onion 

1 tsp dried Italian herbs

2 tbsp red wine vinegar

50g baby cornichons

2 heaped tbsp yoghurt

1 tsp mustard

½ head cauliflower

3 thick slices of good quality bread

sea salt and freshly ground black pepper

Preheat the oven to 180C. Season the chicken legs well all over then put skin side down in a snug fitting non-stick ovenproof pan on a medium heat to crisp up. Peel the onion, slice into 1cm-thick rounds then add to the pan and fry for 10 minutes, stirring occasionally. 

Sprinkle over the herbs and pour in the red wine vinegar, flip the chicken so it's skin side up and roast for 30 minutes in the preheated oven.

Meanwhile, finely chop the cornichons and put in a large bowl with 1 tbsp of the liquor from their jar, the yoghurt and mustard. Mix well, then season liberally. Very finely slice the cauliflower and any nice leaves - if you're not confident with your chopping skills, you can coarsely grate it instead. Toss the cauliflower in the dressing to coat, then divide between your plates. 

Cut the bread into thick croutons and sit on top of the chicken for the last 10 minutes of cooking then serve it all together with the juices from the pan.