- 3 T olive oil
- 8 portions free range chicken
- 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
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.