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Creamy leeks with roast chicken and salsa verde recipe
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Sweet leeks cooked with white wine and cream are the perfect side for tender roasted chicken and buttery mashed potato, making this recipe a deliciously comforting winter dinner. The vibrant salsa verde, made with fresh herbs, garlic, capers, chilli and lemon, provides a hit of flavour to balance the creamy leeks. See method
Ingredients
- 1 x 500g pack leeks, trimmed and finely chopped
- 3 garlic cloves, finely sliced
- 150ml white wine
- 200ml chicken stock
- 8 thyme sprigs
- 2 tbsp whipping cream
- 1 tsp Dijon mustard
- 4 chicken legs
- mashed potato, to serve (optional)
For the salsa verde
- 1 x 30g pack flat-leaf parsley
- ½ x 30g pack mint
- 1 garlic clove
- 1 tsp capers
- 1 green chilli, seeded
- 1 lemon, juiced
- 2 tbsp olive oil
If you don't have any leeks, try using spring or white onions instead
Each serving contains
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Energy
1865kj
449kcal
22%
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Fat
30g
43%
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Saturates
9g
43%
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Sugars
4g
4%
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Salt
1.2g
19%
of the reference intake
Carbohydrate 5.5g
Protein 32.5g
Fibre 0.3g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the leeks and garlic in the bottom of a shallow, lidded 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 mins.
- 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 1 tbsp 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.
Tip: Use the salsa straight away or the acidity in the lemon juice will discolour the herbs.
See more Chicken recipes