I’ll spare you the bit where blog writers like to write their life story before getting to the recipe. The only thing I’ll note is that this, like most things I plan on posting here, is a very un-recipe recipe. Quantities can be scaled up or down, and cooking times may vary. I’ll give you the basics and let you take it from there. Happy cooking!
olive oil
chicken legs or thighs
salt and pepper
shallot, sliced
garlic, crushed and chopped
splash of white wine or apple cider vinegar
stemmed and rinsed nettles
chicken broth
coconut milk (or regular cream if you prefer.)
orange peel
juniper berries, crushed
fresh thyme sprigs
Preheat the oven to 350° F
Season the chicken legs with salt and pepper. Then, in a pan that will be large enough to hold all the nettles, brown the legs in olive oil on all sides, setting the chicken aside once complete. Add the shallots and garlic to the pan and sauté over medium heat until they begin to turn golden around the edges. Deglaze the pan with a splash of wine or vinegar and reduce the liquid to almost nothing. Add the nettles, and let these wilt down. Add the broth and cream, just enough to cover the greens, and let this simmer a few minutes. Place a few slices of orange peel, thyme sprigs, and juniper berries across the pan. Arrange the chicken legs on top, then cover with a tight fitting lid or foil. Bake this in the oven until the chicken is tender (I let mine go for about an hour). Adjust the seasoning with salt and pepper. Enjoy!