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Preparation time:
30 minutes
Cooking time:
40 minutes
Serves:
4
Calories:
270
(per serving)
Fat:
4
g (per serving)
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Ingredients
This tasty chicken dish is ideal for dinner parties and can be made all in one tin.
4 x 200g/7oz chicken leg portions, skinned
Salt & Pepper
1 lemon
½ lime
4 tarragon sprigs or 2 tsp dried taragon
450g/11b new potatoes
450g/1Ib carrot, chopped
4550g/1Ib leeks, chopped
275ml/ ½ pint chicken stock
2 tsp redcurrant jelly
Lemon rind to garnish.
Preheat oven to 180C/350f/gas mark 4. Season chicken with salt & pepper. Cut the lemon and lime into thin slices and arrange on top of chicken, secure with cocktail sticks, lay tarragon on top. Place all the vegetables into a large roasting dish, put the chicken pieces on top and pour over the chicken stock, season. Cover with foil and cook for 1 hour. Remove foil and cook for a further 40 minutes. Remove the chicken and vegetables from the tin, saving the juices. Bring them to a boil and stir in the redcurrant jelly. Serve the sauce with the chicken and vegetables. Garnish with lemon rind.
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