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Cock-a-Leekie Tray Roast
Rated 5.0 stars by 1 users
Category
Cuisine
British
Author:
Emily Davenport
Servings
4 servings
Prep Time
15 minutes
Calories
487
A delicious Cock-a-Leekie Tray Roast recipe taken from the Dairy Diary 2022.
Ingredients
- Baby new potatoes 500g (1lb 2oz), halved if large
- Carrot 1, peeled and cut into thick slices
- Celery 2 stalks, roughly chopped
- Bay leaves 2
- Fresh thyme good handful of sprigs
- Chicken thighs 8, trimmed of excess skin and fat
- Olive oil 2 tbsp
- Smoked bacon lardons 110g (4oz)
- Butter 25g (1oz)
- Leeks 2, trimmed and cut into thick slices
- Stoned prunes 12
Directions
Preheat oven to 170°C/150°fan/Gas 3. Put potatoes and carrot in a large pan, just cover with water and bring to the boil for 5 minutes. Drain well, reserving the cooking water. Tip vegetables into a large roasting tin, then add celery and herbs. Put chicken on top. Pour in 500ml (18fl oz) cooking water. Drizzle with oil, season well and roast for 40 minutes.
Cook lardons in a frying pan until browned but not too crispy. Spoon out onto a plate. Add butter and leeks to the pan. Cover and cook over a low heat, stirring occasionally for about 8 minutes until tender.
After 40 minutes, add leeks to the roasting tin along with bacon and prunes. Turn heat up to 190°C/170°fan/Gas 5. Cook for 20 minutes until chicken is tender and juices run clear.
Spoon chicken and vegetables onto warmed plates. Pour cooking juices into a pan and reduce over a high heat. Serve in a jug alongside.
Nutrition
Calories 487, Fat 30.5 grams, Saturated Fat 10 grams
