Chicken bacon and leek Traybake

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Step 1

Season the chicken portions.

Step 2

Heat a roasting tin or casserole on the hob and add 2 tsp olive oil and place the chicken skin side down. Leave it untouched for a good 5 minutes so that the skin crisps.

Step 3

Set aside. Add the bacon to the pan, let it colour then add the leeks, thyme and garlic. Soften for a few minutes then stir in the flour.

Step 4

Add a splash of wine stirring to remove any flour lumps, then pour in the stock. Add the potatoes

Step 5

return the chicken to the pan so that the skin sits proud. Transfer to an oven (200, 180 fan) for 35 minutes.

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