Roast Chicken Leg Quarters with Garlic Butter Leeks and Pan Gravy

Ingredients

• 4 chicken leg quarters
• 3 leeks
• 60 g unsalted butter
• 4 clove garlic cloves
• 300 ml chicken stock
• 10 g fresh tarragon
• 1 tbsp sunflower oil
• 50 ml double cream

Method

1. 1

   Preheat the oven to 200°C/180°C fan. Pat the chicken dry, rub with oil and season generously. Place skin-side up in a roasting tin and roast for 45 minutes.

2. 2

   Meanwhile, trim and slice the leeks. Melt 40g butter in a saucepan, add the crushed garlic and leeks and cook gently for 12 minutes until very soft. Season well.

3. 3

   Remove the cooked chicken and rest for 5 minutes. Place the roasting tin over a medium hob heat, add the remaining 20g butter and stir for 1 minute.

4. 4

   Pour in the chicken stock, bring to a simmer and reduce for 3 minutes, then stir in the cream and chopped tarragon to make a silky gravy.

5. 5

   Serve the chicken leg quarters on a bed of garlic butter leeks with the tarragon gravy poured over.