Stranger Foods

Chicken thighs with creamy leek and caper sauce

Serves 4 | Prep 5 mins | Cook 55 mins

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.

Source: Foolproof Roasting Pan: 60 Effortless One-Pan Recipes Packed with Flavour

Ingredients

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Imperial

x0.5

8 chicken thighs, skin on
450 g new potatoes, halved (or quartered if large)
2 tbsp olive oil
sea salt and freshly ground black pepper
180 ml double cream
100 ml dry vermouth or white wine
1 tsp bouillon powder
2 cloves garlic, crushed
1 large leek, finely sliced
30 g capers (about 3 tbsp)
2 handfuls watercress

Instructions

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Preheat the oven to 220°C.
Place the chicken and potatoes in a 30 × 20 × 5cm (8 × 12 × 2in) roasting pan and toss with the olive oil. Arrange the chicken skin-side up and season generously with salt and pepper. Roast for until the skin is crisp and starting to turn golden.
Meanwhile, combine all the remaining ingredients, except the watercress, with 100 ml 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.
Roast for a further until the chicken is cooked through and the sauce is bubbling. Serve with the watercress scattered on top.

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