Ingredients Click to find out more about the ingredients
900g/8 large carrots
500ml chicken stock
1kg/8 leeks, trimmed
Salt and pepper to taste
450ml dry white wine
8 med leg and thigh chicken portions
1) Pre heat the oven to 160oC 2) Chop the carrots and leeks into large chunks and arrange in a baking dish. 3) Pour over the wine and stock to just reach the top of the vegetables. 4) Arrange the chicken pieces on top of the veg skin side up and the bottom of the chicken pushed down into the stock and wine. 5) Put into the oven for 1½ - 2 hours until the chicken skin is golden and crisp.