Creamy Garlic Chicken Legs

Preheat the oven to 160°C.

Grab a large ovenproof frying pan or dish and set it over a medium-high heat. Season the chicken legs with salt and sear them, skin-side down, in the pan with plenty of olive oil. Roll them around in the olive oil, cooking them for 8-9 mins, caramelising the skin and starting to build flavour in the pan. Once really nicely browned, whip them out the pan and onto a plate.

Set the pan back over a medium-high heat. Add the peeled garlic cloves and thyme to the hot pan and fry for 1-2 mins to infuse the chicken fat with the flavour. Tip in the chicken stock and pop the legs back into the pan. Cover with a lid or a cartouche (a lid made out of baking parchment) and slide into the oven for 40-45 mins. The chicken will braise, the garlic cloves will mellow and poach and the stock will slowly reduce and thicken.

Remove from the oven and fish the chicken out. Pop the pan back over a high heat and bring to a boil then leave to reduce by half or until you're happy with the consistency. Stir through the créme fraîche, capers, chopped dill and the zest and juice of the lemon. Add a splash of water to thin it out, if necessary.

Serve the chicken legs on top of warm mash (if you like), spooning over plenty of the garlicky sauce.