Whip classic comfort food with this perfect roast chicken. Tender meat paired with tasty leek and tarragon make for a winning combination.
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There is a reason that pot roast is so popular. This method of browning meat then slowly braising it in liquid creates beautifully tender meat in a flavoursome dish. This recipe for chicken and leek is a prime example of the joy of chicken pot roast. Made in a casserole (which is the name of a deep, round, usually porcelain dish, as well as the reference for a one-pan recipe), a browned whole chicken is cooked atop vegetables and braised with its own liquids to create a juicy one pot roast chicken with leeks. A chicken leek casserole is the perfect weekend lunch to share with family and friends.
Chicken recipes with leeks are a favourite combination across so many dishes. Leeks add depth of flavour to pot roasted chicken, soups and bakes. Leeks are milder and sweeter than onions, so add flavour to this leek chicken casserole without being overpowering. This chicken leek recipe works well with tender baby potatoes and flavoursome spring onions, with a dash of Dijon adding a hint of mustard-y spice to the stock. Tarragon is a gem from the herb garden that is a match made in heaven with roast chicken; not only does the bittersweet taste of tarragon go beautifully with slow-roasted chicken, it fills the kitchen with its fragrant scent.
Begin by browning the whole chicken in hot oil directly in your casserole - this method produces a chemical reaction that adds depth of flavour to the meat, but also seals in juices so your chicken stays moist and tender. Setting the chicken aside, cook potato, garlic and leek until golden then add the more delicate spring onion and wine, bringing the wine to a boil. Wine helps to add flavour to the casserole, and bringing it to the boil helps to burn off the alcohol. Simply stir in chicken stock and mustard, then place your chicken on top of the vegetables and sprinkle with tarragon. Roast the dish, basting regularly, until the juices run clear when the thickest part of the chicken thigh is pierced with a skewer. Rest the chicken for 10 minutes as this allows the juices to redistribute in the meat and will result in the most deliciously moist chicken.
Carve the chicken and serve with vegies and juices from the pan. This chicken with leeks recipe is full of flavour so only needs a simple side of steamed green beans and some extra fresh tarragon. You could also serve it with roasted Brussels sprouts or steamed broccoli, or make it extra special by using the pan juices to make a luscious gravy.
Now you’ve mastered this chicken and leek casserole, check out some more chicken with leeks recipes: delight in the versatility of leeks in this cheesy chicken tray bake with leek and bacon or say bonjour to a French-style braised chicken with leek and mushroom. If you’re loving the magic of one pot, have a go at this classic pot-roasted chicken recipe or mix it up with an easy roast beef with herbed carrots. Preparing for a party? Elevate the classic cob dip with this leek and bacon version - a guaranteed crowd pleaser!
Energy: 1959kJ/469 Cals (23%)
Protein: 35g (70%)
Fat: 25g (36%)
Sat fat: 7g (29%)
Carb: 16g (5%)
Sugar: 4g (4%)
Fibre: 6g (20%)
Sodium: 374mg (19%)