Creamy Leeks With Roast Chicken And Salsa Verde - cooking recipe

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

Preparation

Preheat the oven to gas 6, 200\u00b0c, fan 180\u00b0c. 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.
Turn the oven down to gas 4, 180\u00b0c, fan 160\u00b0c. 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 1tbsp 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.