On high heat saut� the
chicken leg in a small amount of oil and remove its skin (which should be
discarded).
In the same frying pan
add the sliced leek and the baby onions along with a little of their liquid.
Season with herb salt and
saut� the chicken leg until it is browned and the sauce is reduced.
Prepare the baking paper,
place in it the chicken leg along with the sauce, season with pepper, and add a
spoonful of the liquid from the baby onions as well as a dash of brandy.
Close the baking paper
and bake in a hot oven for a few minutes.
