The original recipe was chicken with leeks. I decided to tweak it to incorporate more vegetables and make it into a one pot meal. I debated serving it with rice to soak up the juices but decided that throwing in some potatoes to caramelise was a worthy endeavor and that 2 starches would be overkill. Other vegetables I picked out to give a mixture of colours and according to what was looking good at the shuk.
I used my trusty cast iron skillet – so versatile that I do use it for pretty much everything – and so easy to wash up afterwards. The chicken and vegetables are browned, wine is added with a little honey, brown sugar or in this case Silan (date honey), and then it all goes into the oven – couldn’t be simpler! It’s not going to be long before I’ll be making this again – that’s for sure!
2 chicken leg quarters, divided (brown meat works best and is tastier – you could equally use all thighs or all drumsticks)
White of 1 leek, cleaned and cut into 2 – 3 inch segments
Small carrots – I used large ones chopped in two
8 – 10 white mushrooms
6 baby zucchini
6 small potatoes, peeled
12 cloves of garlic
A few sprigs of rosemary and / or thyme
1 glass of white wine (don’t bother with expensive stuff)
1 tbsp silan, honey or brown sugar
10 grinds of black pepper
Heat a skillet or other dish that is both stove top and oven friendly (if you don’t have then a frying pan will do)
Preheat an oven to 220c
Lay the chicken in the pan skin side down – you don’t need any fat in the pan – it will render from the skin. Brown on all sides and transfer to a plate.
Add in all vegetables other than the herbs, allow to brown turning occasionally.
Add the wine, herbs and honey/silan/sugar to the pan – bring to a boil, cover and transfer to the oven for 20 minutes.
Remove the cover and allow to cook for a further 10 – 15 minutes – leaving it for longer won’t do any harm – the liquids will reduce and provide a thicker sauce – which will taste great.