Creamy leeks with roast chicken and salsa verde recipe
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- Serves 4
- 20 mins to prepare and 1 hr 15 mins to cook
- 449 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1865kJ 449.0kcal
- Fat
- 30g
- Saturates
- 9g
- Salt
- 1.1g
- Sugars
- 4g
of the Reference intake
Carbohydrate 5.5gProtein 32.5gFibre 0.3g
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- 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
