- 1tbsp olive oil
- 6 chicken legs (drumstick and thigh attached)
- 3 rashers streaky bacon
- 2 leeks, trimmed and sliced into 4mm rounds
- 1 clove garlic, crushed with the side of a large knife
- 1 bay leaf
- 300ml (9½fl oz) chicken stock
- 8 medium carrots, trimmed and sliced lengthways
- Preheat the oven to 220°C (gas mark 6). Heat the oil in a large saucepan and add the bacon, sliced leeks, garlic and carrots. Cook, stirring for about 4 minutes, or until the leeks have softened. Add the stock (or hot water and an organic stock cube) and bring to the boil, stirring to incorporate any bits stuck to the pan. Transfer to a large deep roasting tin.
- Place the chicken legs on top of the carrot and leek mixture. The liquid should be about 1cm deep in the pan; add a little extra if needed. Tuck in the bay leaf.
- Transfer to the oven and cook for 35-45 minutes, or until the chicken is golden and cooked. Keep an eye on the liquid - make sure the pan isn't dry.
- Season the sauce with salt and freshly ground black pepper.Serve the chicken in shallow bowl with the vegetables and sauce.
You can substitute chicken breasts for thighs or the legs if desired. Breast should take about 25 minutes to cook.
This really delivers: it tastes and looks like you've slaved for hours, yet it's actually amazingly quick and easy to make. The modern woman's domestic goddess compromise!