Instructions

1. Preheat the oven to 200°C.
2. Season the chicken legs with salt and pepper.
3. Cut the leeks into 5-6 cm pieces (discard the green part).
4. 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).
5. Put the frying pan back on the stove and pour in the wine. Let it bubble for 5 minutes.
6. 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.
7. Remove the foil and bake for another 20-30 minutes, until golden.
8. Transfer the chicken and leek to a serving dish.
9. Add the mustard and parsley to the sauce, then pour this over the chicken & leek.
10. Serve warm.