Crispy Half Chicken with Mustard Leeks
Directions
- 1Chop the leeks.
- 2Put the chopped leeks in a bowl and wash them.
- 3Add olive oil to a hot pan.
- 4Add the leeks to the pan.
- 5Sweat down the leeks with some olive oil and salt.
- 6Pat the chicken dry after salting it.
- 7Add olive oil to the chicken and rub it in.
- 8Place the chicken into a hot pan and press it down firmly to get crispy skin.
- 9Chop up some thyme.
- 10Salt the other side of the chicken.
- 11Flip the chicken.
- 12Throw the chicken in the oven to finish cooking for 5-10 minutes.
- 13Remove the chicken from the pan and add the cooked leeks to the pan to absorb the chicken juices.
- 14Add white wine to the leeks and let it reduce.
- 15Add whole grain mustard to the leeks.
- 16Add thyme to the leeks.
- 17Add chicken stock to the leeks to enhance the sauce.
- 18Add butter to the leeks.
- 19Mix the leeks and taste the sauce.
- 20Add salt to taste to the leeks.
- 21Serve the leeks first on a plate.
- 22Squeeze lemon over the leeks.
- 23Place the crispy chicken on top of the leeks.
- 24Grind pepper over the chicken.
Ingredients
- 1 Chicken
- Leeks
- Olive oil
- Salt
- Thyme
- Whole grain mustard
- Chicken stock
- Butter
- Lemon
- Pepper
Equipment
KnifeCutting boardBowlTowelPanSpatulaOvenTongsPlateFork
Tips
- Sweat down leeks with olive oil and salt.
- Pat chicken dry before cooking for crispy skin.
- Press chicken firmly into the pan to ensure even crisping.
- Add white wine, chicken stock, or butter to leeks to enhance flavor.
- The recipe can be adapted with mushrooms, potatoes, or butter beans instead of leeks.
- The chicken can be separated into a thigh and a breast before cooking if desired.
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