Bacon-wrapped Chicken with Leeks

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.