Sunday, March 04, 2007
Pot Roast Chicken with Leeks and Anchovies
Salt and pepper
2 tbsp olive oil
4 large free range chicken legs
175ml dry white wine
1kg leeks, rinsed and cut into 1cm rounds
10 garlic cloves lightly crushed
1tbsp chopped rosemary
50g canned anchovy fillets, finely chopped
2.5 tbsp light soy sauce
2btsp finely chopped parsley
juice of 1/2 lemon
Preheat to 220c425f and bring a large pan of heavily salted water to a boil.
In a heavy bottom frying pan, heat the oil and gently color the legs til golden on both sides (add a little butter if you want to help things along). Transfer chicken to a casserole that will hold it all in one layer. Pour the wine into the frying pan and scrape up any residue before pouring the wine and juices into the casserole. Add the leeks to the boiling water for 3 minutes, then drain and add to the chicken, along with the garlic rosemary anchovies, and soy sauce. Season with pepper. Put the casserole over the heat and bring to a simmer, then cover with a tight fitting lid and transfer to the oven. Cook for 20 min, then add parsley and lemon juice, and return to the oven for another 10 min. Make sure the chicken is cooked through, and test the seasoning.
This is from a book I just got called "Cooking Without Fuss". It's a really nice book from a well known gastropub in London. I knew right away that I had to try this one. It's got several of my favorite flavors. I have to say right now, if you have never cooked with anchovies, you must do it. Do it now. Some people are turned off by them, but the thing is, when you cook with them, they disappear completely. They don't make things taste fishy, they just give a really good depth of flavor to whatever you are making.
This one was amazing. I can't wait to eat the left overs for lunch tomorow. The leeks came out so tasty, and the chicken was really tender and georgeous. I'm a big fan of this one.