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Categories:
garlic white wine chicken stock thyme whipping cream mustard chicken flat leaf parsley mint garlic capers green chili lemon olive oil
Viewed: 48 - Published at: 9 years agoIngredients
- 500 g leeks, trimmed and finely chopped
- 3 garlic cloves, finely sliced
- 150 ml white wine
- 200 ml chicken stock
- 8 fresh thyme sprigs
- 2 tablespoons whipping cream
- 1 teaspoon Dijon mustard
- 4 chicken legs
- 30 g flat leaf parsley
- 15 g mint
- 1 garlic clove
- 1 teaspoon capers
- 1 green chili, seeded
- 1 lemon, juiced
- 2 tablespoons olive oil
Method
- Preheat the oven to gas 6, 200°c, fan 180°c. Put the leeks and garlic in the bottom of a shallow, kidded casserole dish. Mix together the white wine, stock, thyme, cream and mustard. Pour over the leeks and stir to coat. Score each chicken leg 3 times with a sharp knife and place on top of the leeks. Season, cover with the lid and cook in the oven for 45 minutes.
- Turn the oven down to gas 4, 180°c, fan 160°c. Remove the lid and cook for a further 30 mins until the chicken is golden and the juices run clear.
- Meanwhile, blitz all of the salsa ingredients in a food processor with 1tbsp water until a rough paste forms.
- Serve the chicken legs with the leeks and the salsa verde drizzled over. Serve with mashed potato, if you like.
