Chicken, bacon, leeks.

This post is a complete cheat. There are no photos, and it's not a special meal. I'm currently on nightshifts, which means Joe is making my dinner quite a lot of the time. We had a leek to use up, and some chicken legs in the freezer, so I said I'd cobble together a recipe and send it to him. He's not into cooking, so I kept it pretty simple. I've been so lax on the blog lately I thought I might as well upload it too.

This is a sort of roast, made with chicken, leeks and pancetta or bacon. Serves two.

Ingredients:

- two chicken legs

- two cloves of garlic
- some pancetta / chopped smoked bacon

- a leek

- a glass of white wine

Roughly chop and wash the leek - it can be quite chunky.
Smash up a couple of cloves of garlic and peel them (don't have to be finely chopped)
Season the chicken legs with salt and pepper
Put the oven on to preheat at 180 degrees

In a big frying pan, fry the pancetta on a high-ish heat in a little vegetable oil until it browns and goes a little bit crispy (five minutes).

Then add the seasoned chicken to brown. Put it skin side down and leave it for a few minutes, then flip it. You're not looking for it to cook, just start crisping up.

Take the chicken out and put it to one side then stir in the leeks and garlic. Cook for two minutes, then tip it into the roasting dish.

Put the pan back on the heat and add a glass of white wine. Stir and scrape to get any crispy bits off the bottom. Let it bubble for a minute or two, then add to the roasting dish.

Put the chicken on top, then put in the oven for 30 - 40 minutes, while you sort spuds and veg. Check the chicken after twenty minutes and make sure it's not drying out in the pan. Add a splash of water if it is.

Serve with mash and the veg of your choice. Use the pan juices as a slightly thin, but very tasty gravy. If you wanted to make it a bit fancier, you could stir in a splash of cream to make more of a sauce.