4 leeks, trimmed and roughly chopped
5 garlic cloves, finely sliced
400g pack baby onions, peeled
Few sprigs fresh Rosemary
Few fresh thyme stalks
1 bay leaf
Sea Salt and freshly ground black pepper
Handful of Cooks&Co green olives
1 tbsp olive oil
3 tbsp balsamic vinegar
Generous splash of white wine
1 tbsp runny honey
1 whole chicken, jointed or chicken thighs
460g jar Cooks&Co roasted red peppers, drained and roughly chopped
Gorgonzola for topping, optional, but delicious!
Handful of fresh flat leaf parsley, chopped for serving
1. Preheat the oven to gas 6/200C (190C Fan oven) Add the leeks to a large roasting tin, along with the garlic, baby onions and fresh herbs and scatter over the olives. Drizzle with the olive oil and season well.
2. Mix together the balsamic, white wine and honey. Put the chicken pieces in a large bowl, pour over the balsamic mix and using your hands combine well. Now tuck the chicken pieces in and around the leeks. Pour over remaining juice then put it in the oven for 40 mins.
3. Remove from oven and stir though the peppers, return it to the oven and cook for about a further 20 mins until the chicken is cooked through and the onions are tender. Check on the chicken occasionally and if it beginning to get too brown, cover the tray loosely with foil. If using, scatter over some gorgonzola for the last 5 min of cooking or until it begins to melt. Garnish with parsley to serve.
