Creamy Leeks With Roast Chicken and Salsa Verde

Creamy leeks with roast chicken and salsa verde

• Ready In: 1 hr 35 mins
• Serves: 4

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

Directions

1. Preheat the oven to gas 6, 200°c, fan 180°c. 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, 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.
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.