Creamy Leeks With Roast Chicken And Salsa Verde Recipe

Name: Creamy Leeks With Roast Chicken And Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to gas 6, 200u00b0c, fan 180u00b0c. 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, 180u00b0c, fan 160u00b0c. 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.

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 500 g leeks, trimmed and finely chopped, 3 garlic cloves, finely sliced, 150 ml white wine, 200 ml chicken stock, and more.

Yes, Creamy Leeks With Roast Chicken And Salsa Verde falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Creamy Leeks With Roast Chicken And Salsa Verde

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