This is a handy lunch or supper dish–for two here; but for four with the simple addition of two extra pieces of chicken and another leek.
It’s adapted from a recipe in Nigel Slater’s impressive tome Tender–a tour de force of loving care. In it he tells the story of the creation of the vegetable patch in the back garden of his London home, and what pleasure it gives him.
He plants, he tends, he gathers and he cooks.
More than just a book of recipes, it’s an enjoyable account of what can be done with a limited space in the heart of a city.
2 tablespoon olive oil
2 leg and thigh pieces of chicken
2/3 leeks–outer leaves removed, washed and sliced into 2″ stubs
Juice and zest of a lemon
1 wine glass white wine
500ml stock–I use organic vegetable stock cubes
2 tablespoon parsley–chopped
salt and pepper
- Heat the oil in a pan and slip in the chicken pieces.
- Gently color them on both sides on a low to medium heat–8 to 10 minutes in all.
- Remove them from the pan.
- Turn the heat to low.
- Add the leek stubs to the pan and turn them over in the oil.
- Cover the pan and cook the leeks until they begin to soften–about five minutes.
- Season the chicken pieces and return them to the pan.
- Add the wine, the lemon zest and juice, a tablespoon of parsley and the stock.
- Bring the pan up to the boil, turn the heat down low and cover the pan.
- Cook at a simmer until the juices run clear when you pierce a piece of the chicken–about 20 minutes.
- Check the seasoning and sprinkle over the remaining parsley.