Roast Chicken Leg Quarters with Garlic Butter Leeks and Pan Gravy
Ingredients
- 4 chicken leg quarters
- 3 leeks
- 60 g unsalted butter
- 4 garlic cloves
- 300 ml chicken stock
- 10 g fresh tarragon
- 1 tbsp sunflower oil
- 50 ml double cream
Nutrition (per serving)
- Calories
- 634 kcal
- Protein
- 43.9 g
- Carbohydrate
- 4.9 g
- of which sugars
- 3.1 g
- Fat
- 48.6 g
- of which saturates
- 19.5 g
- Fibre
- 2.6 g
- Salt
- 1.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
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
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
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
Serve the chicken leg quarters on a bed of garlic butter leeks with the tarragon gravy poured over.
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