Chicken and leek baked in herby wine sauce
If you’re after an easy but tasty mid-week supper or weekend lunch, why don’t you try out this recipe? This chicken and leek baked in herby wine sauce is cooked in the oven, while you can get on with other things. Serve it with rice or mashed potatoes/veggies or a salad and bread.
Ingredients
Method
- Preheat the oven to 200°C.
- Season the chicken legs with salt and pepper.
- Cut the leeks into 5-6 cm pieces (discard the green part).
- Heat the oil in frying a pan and fry the chicken on each side for 2-3 minutes until light brown, then place them in a roasting dish (skin side up).
- Put the frying pan back on the stove and pour in the wine. Let it bubble for 5 minutes.
- Add the bay leaves, thyme leaves, garlic & the leek chunks and sauté for a further 5 minutes. Transfer this to the roasting dish, arranging the leek pieces around the chicken. Cover with foil, then bake for 30 minutes.
- Remove the foil and bake for another 20-30 minutes, until golden.
- Transfer the chicken and leek to a serving dish.
- Add the mustard and parsley to the sauce, then pour this over the chicken & leek.
- Serve warm.