Chicken with leek and thyme stewed in wine

Name: chicken with leek and thyme stewed in wine
Cook time: 35 min
Total time: 125 min
Yield: 4
Cuisine: French
Ingredients: 1 free range chicken at room temperature; 2 toe garlic; 60 g herb butter at room temperature; 1 lemon halved; 2 tl sea salt; 5 thin leeks; 25 g unsalted butter; 8 g fresh thyme container of 15 g; 1 dried laurel leaves; 125 ml dry white wine

Whole chicken with leek stewed in wine and thyme from the oven.

Ingredients

Kitchen Stuff

1 baking dish (30 x 40 cm)

Directions

Preheat the oven to 180 ° C.
Remove the elastic from the chicken. Slice the garlic.
Make some space between the skin and the meat of the chicken with a spoon.
Start at the sides just above the leg and work towards the sternum and backwards to create a large space.
Fill with the herb butter. Push your hands on the skin so that you spread the butter evenly.
Put the lemon halves in the cavity of the chicken. Sprinkle the chicken with pepper and the sea salt and place the chicken in the oven dish with the breast down.
Roast for about 1 hour and 15 minutes in the oven. Turn after 45 min.
Remove the bottom and the dark green part of the leeks after 1 hour of cooking.
Cut the leeks into pieces of 3 cm, cut the pieces in half lengthwise and rinse them under cold running water.
Heat the butter in a frying pan and fry the garlic, thyme and laurel leaf for 1 min.
Add the wine and bring to the boil. Turn down the heat and add the leeks, pepper and possibly salt. Let cover for 20 minutes on low heat.
Meanwhile, remove the chicken from the oven and let it rest for 15 minutes covered.
Serve the chicken with the stewed leek. Bon appétit! .