Bacon-wrapped Chicken with Leeks
- 4 chicken leg quarters, skinned and cut into thighs and drumsticks
- Salt and freshly ground black pepper
- Handful of fresh basil
- 8 thin rashers smoked streaky bacon
- 1 tsp vegetable or sunflower oil
- 2 medium leeks, trimmed and sliced thinly at an angle
- 200ml Chicken stock
- 200g frozen garden peas
- Mashed potatoes or crusty bread to serve
- Season the chicken with black pepper, put one basil leaf on top of each piece, then wrap tightly with a rasher of bacon. Tuck the bacon into itself to stop it unravelling.
- Heat the oil in a large shallow casserole or frying-pan. Add the chicken and fry for 5 minutes on each side until the bacon is golden. Remove to a plate.
- Add the leeks to the pan and soften in the bacon juices for 5 minutes. Return the chicken pieces, basil-side up, pour in the stock, then cover the pan and simmer for 25 minutes or until the chicken is tender.
- Tear half of the basil into the sauce, stir in the peas, then simmer for a few more minutes until the peas are tender and bright. Check the seasoning then scatter the rest of the basil over the dish.
- Serve with mashed potatoes or crusty bread.
