The house will begin to smell chicken-y and delicious as this one-pan wonder cooks.
Ingredients
| 3 Tbsp | Olive oil |
| 1 sprig | Rosemary, leaves removed from stalk |
| ½ | Leeks, split lengthwise, cut in 1cm slices |
| 4 | Chicken legs, divided into drums and thighs (Main) |
| ½ tsp | Salt |
| 2 cloves | Garlic, sliced |
| 1 | Celeriac, small, peeled and cut in 2cm dice |
| 12 | Baby carrots, (largest available), peeled |
| 1 cup | Water |
| ½ cup | White wine, light such as pinot grigio |
| 1 | Freshly ground black pepper, to season |
Directions
- Heat 1 Tbsp olive oil to medium temperature in a very large, heavy-based pan. Add rosemary, leek and garlic, and season with salt. Cook, stirring, until leeks are soft. Remove from pan to a bowl.
- Heat remaining oil to medium-high and add chicken pieces. Cook for about 4 minutes each side until browned.
- Add celeriac and carrots to pan, then return leek mixture to pan too. Add water and wine and bring to a simmer. Cover pan with lid and simmer for 25 minutes or until celeriac and carrots are tender. Adjust salt to taste.
- Serve in warmed bowls and season well with black pepper. Serve a rocket salad on the side.