Crispy skin chicken with leeks
Chef: Michael Voumard
Try this with the: Lenswood Coralinga Sauvignon Blanc
Serves: 4
Ingredients
4 large chicken breasts with the skin on
8 sprigs of Italian parsley
2 tsp salt
80ml olive oil
12 baby leeks washed and cut in half
150ml Prue’s Verjus
150ml chicken stock
Method
Place 2 sprigs of parsley under the skin of each chicken breast. Sprinkle the chicken with salt and leave to stand for 15 minutes.
Heat the oil in an ovenproof pan. Brown the chicken breasts then add the leeks, coat with oil and place the pan into the oven at 210C. Cook for 18 minutes.
Remove from the oven, place the chicken and leeks onto a plate to rest and deglaze the pan with the verjus. Reduce this to half then add the chicken stock. Bring to the boil and serve with the chicken and leeks as a sauce. Accompany with roasted root vegetables.