Crispy Half Chicken with Mustard Leeks

15m
Serves 1
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Directions

  1. 1Chop the leeks.
  2. 2Put the chopped leeks in a bowl and wash them.
  3. 3Add olive oil to a hot pan.
  4. 4Add the leeks to the pan.
  5. 5Sweat down the leeks with some olive oil and salt.
  6. 6Pat the chicken dry after salting it.
  7. 7Add olive oil to the chicken and rub it in.
  8. 8Place the chicken into a hot pan and press it down firmly to get crispy skin.
  9. 9Chop up some thyme.
  10. 10Salt the other side of the chicken.
  11. 11Flip the chicken.
  12. 12Throw the chicken in the oven to finish cooking for 5-10 minutes.
  13. 13Remove the chicken from the pan and add the cooked leeks to the pan to absorb the chicken juices.
  14. 14Add white wine to the leeks and let it reduce.
  15. 15Add whole grain mustard to the leeks.
  16. 16Add thyme to the leeks.
  17. 17Add chicken stock to the leeks to enhance the sauce.
  18. 18Add butter to the leeks.
  19. 19Mix the leeks and taste the sauce.
  20. 20Add salt to taste to the leeks.
  21. 21Serve the leeks first on a plate.
  22. 22Squeeze lemon over the leeks.
  23. 23Place the crispy chicken on top of the leeks.
  24. 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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