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20 minutes

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Chicken recipes

Chicken-and-leek pie

30 minutes

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45 minutes

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1 12 hours

Beetroot recipes

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Cheese recipes

Chicken escalope with slow-roasted tomatoes

35 minutes

Chicken recipes

Braised chicken with leeks and lemon

40 minutes

Braised chicken with leeks and lemon

By Phillipa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

3 T olive oil
8 portions free range chicken portions
to taste sea salt and freshly ground black pepper
2 x 300g punnets washed and sliced leeks
4 T lemon juice
2 t fresh thyme
for serving mashed potatoes

Method

Heat 2 T oil in a pan and brown the chicken pieces in two batches. Remove, season and set aside.

Add the remaining oil to the pan, then add the leeks and stir. Season to taste. Place the browned chicken pieces, skin side up, on top of the leeks. Tuck in the thyme.

Cover tightly and cook gently for 30 minutes, or until the leeks are soft and the chicken is tender. Pour over the lemon juice and adjust the seasoning to taste.

Serve with mashed potatoes.

Discover more roast chicken recipes here.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Chicken couscous with coriander buttermilk

Dry-fried chicken mince with bulgur wheat and Vietnamese spring rolls

Chicken skewers with apricot and tamarind

Poached chicken breasts

Chicken-and-leek pie

Roast chicken, mushroom and leek pie

Chicken tikka masala

Poached chicken with spicy Sichuan sauce

Spatchcock chicken in a tomato vindaloo potjie with radish pickle

Grilled chicken burgers with tzatziki, mango chutney and beetroot

Chicken escalope with slow-roasted tomatoes

Braised chicken with leeks and lemon

Braised chicken with leeks and lemon

Ingredients

Method