Creamy Leeks With Roast Chicken And Salsa Verde

Name: Creamy Leeks With Roast Chicken And Salsa Verde
Ingredients: 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

15 ingredients

4 steps

Ingredients

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

Directions

1

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.
2

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.
3

Meanwhile, blitz all of the salsa ingredients in a food processor with 1tbsp water until a rough paste forms.
4

Serve the chicken legs with the leeks and the salsa verde drizzled over. Serve with mashed potato, if you like.