A substantial supper from Nigel Slater which is good served with spinach.
Ingredients
- 8 free range chicken thighs
- 8 plump garlic cloves
- 4 tbsps olive oil plus extra
- 4 medium leeks
- 3 heaped tbsp parsley 3 chopped
- 2 heaped tbsp tarragon leaves chopped
- 500 ml double cream 500ml
- 150 g fresh white breadcrumbs
Servings:
Instructions
- Set the oven at 200C/gas mark 6. Put the chicken thighs in a roasting tin, each one set slightly apart from the next. Tuck a clove of garlic, whole and unpeeled, under each then pour over the olive oil and season with salt and black pepper.
- Bake for about 45 minutes, basting half-way through, until they are crisp-skinned and cooked through.
- Cut the leeks into 3cm rounds, discarding the darkest and toughest of the leaves, then rinse very thoroughly in cold running water.
- Put them in a deep pan, pour in the roasting juices and fat from the chicken pan, then cover with a piece of greaseproof paper and a lid and leave to cook over a low to moderate heat for about 10 minutes. Check their progress and stir them as they soften, making sure they do not colour.
- Meanwhile, remove the meat from the bones, setting the skin aside, and tear into large pieces.
- Place the roasting tin over a moderate heat and pour in the cream, scraping at any roasted bits on the pan and stirring them into the cream.
- Put the chicken meat into the roasting tin, stir in the parsley and tarragon and the leeks and check the seasoning. Transfer to a large baking dish.
- Chop the chicken skin, mix it with the breadcrumbs, then scatter over the chicken. Trickle olive oil over the crumbs and bake for 20-25 minutes, until the crust is crisp and the sauce is bubbling.
Share this Recipe
Powered byWP Ultimate Recipe