Chicken thighs with creamy leek and caper sauce

Chicken thighs with creamy leek and caper sauce

By
From
Roasting Tray Magic
Serves
4-6
Cooking time
60 mins
Photographer
Faith Mason

The sauce here is a gorgeous one, with the rich and creamy notes lifted by the sharp saltiness of the capers. It really does make you wonder why anything is cooked on the stove.

Ingredients

Quantity Ingredient
8 chicken thighs, skin on
450g new potatoes, halved, (or quartered if large)
2 tablespoons olive oil
sea salt
freshly ground black pepper
180ml double cream
100ml dry vermouth or white wine, (Noilly Prat is great)
1 teaspoon bouillon powder
2 garlic cloves, crushed
1 large leek, finely sliced
30g capers
2 handfuls watercress

Method

  1. Preheat the oven to 220°C.
  2. Place the chicken and potatoes in a 30 x 20 x 5-cm roasting tray and toss with the olive oil. Arrange the chicken skin-side up and season generously with salt and pepper. Roast for 25 minutes until the skin is crisp and starting to turn golden.
  3. Meanwhile, combine all the remaining ingredients, except the watercress, with 100ml boiling water in a jug, then season with salt and pepper. When the cooking time for the chicken and potatoes is up, pour the creamy mixture into the tray, then turn the chicken in the liquid to coat but return the chicken to skin-side up.
  4. Roast for a further 30 minutes until the chicken is cooked through and the sauce is bubbling. Serve with the watercress scattered on top.
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