Name: Chicken and leek baked in herby wine sauce
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Ingredients: 8 chicken thighs and/or drumsticks; 1 Tbsp olive oil; 200 ml white wine; 4 medium leeks; 2 cloves garlic, minced; 4 sprigs of thyme; 2 bay leaves; 1 Tbsp Dijon mustard; 1 handful parsley, chopped

Chicken and leek baked in herby wine sauce

25 Nov 2015

by Dinna

Prep Time

5 minutes

Cook Time

55 minutes

Total Time

1 hour

Chicken and leek baked in herby wine sauce

Background

If you're after an easy but tasty mid-week supper or weekend lunch, why don't you try out this recipe? This chicken & 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

8 chicken thighs and/or drumsticks
1 Tbsp olive oil
200 ml white wine
4 medium leeks
2 cloves garlic, minced
4 sprigs of thyme
2 bay leaves
1 Tbsp Dijon mustard
1 handful parsley, chopped

Instructions

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.