Bacon-wrapped chicken with leeks, peas and basil recipe
This is bound to be popular: bacon-wrapped chicken, with wintery veg and basil for freshness.
Ingredients
- 4 chicken leg quarters, skinned and cut into thighs and drumsticks
- 1 handful fresh basil
- 8 thin rashers smoked streaky bacon
- 1 tsp vegetable or sunflower oil
- 2 medium leeks, trimmed and sliced thickly at an angle
- 200 ml chicken stock
- 200 g frozen garden peas
- 4 chicken leg quarters, skinned and cut into thighs and drumsticks
- 1 handful fresh basil
- 8 thin rashers smoked streaky bacon
- 1 tsp vegetable or sunflower oil
- 2 medium leeks, trimmed and sliced thickly at an angle
- 7 fl oz chicken stock
- 7.1 oz frozen garden peas
- 4 chicken leg quarters, skinned and cut into thighs and drumsticks
- 1 handful fresh basil
- 8 thin rashers smoked streaky bacon
- 1 tsp vegetable or sunflower oil
- 2 medium leeks, trimmed and sliced thickly at an angle
- 0.8 cup chicken stock
- 7.1 oz frozen garden peas
Details
- Cuisine: Welsh
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Season the chicken with black pepper, put one basil leaf on top of each piece, then wrap tightly with a rasher of bacon. Tuck the bacon into itself to stop it unravelling.
- Heat the oil in a large shallow casserole or frying pan. Add the chicken and fry for 5 minutes on each side until the bacon is golden. Remove to a plate.
- Add the leeks to the pan and soften in the bacon juices for 5 minutes. Return the chicken pieces, basil-side up, pour in the stock, then cover the pan and simmer for 25 minutes or until the chicken is tender.
- Tear half of the basil into the sauce, stir in the peas, then simmer for a few more minutes until the peas are tender and bright. Check the seasoning then scatter the rest of the basil over the dish. Serve with mashed potatoes or crusty bread.
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