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Roast chicken and leek with sage gravy
Roast chicken and leek with sage gravy
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Savor a comforting roast chicken and veggie feast drizzled with delicious sage gravy.
Ingredients:
  • 3 leeks, trimmed, thickly sliced
  • 500g mixed mushrooms
  • 8 chicken marylands
  • 100g butter, chopped
  • 56.88 gm extra virgin olive oil
  • 125.00 ml red wine vinegar
  • 500g kent pumpkin, cut into wedges, roasted (skin on), to serve
  • 1 bunch broccolini, steamed, to serve
  • 62.50 ml plain flour
  • 765.00 gm salt-reduced chicken stock
  • 62.50 ml fresh sage, finely chopped
  • 40.00 ml fresh thyme leaves
Instructions:
  • Preheat the oven to 200C/180C fan-forced.
  • In a large flameproof roasting pan, combine leeks and mushrooms, then layer chicken on top. Dot with butter, drizzle with oil and vinegar, and season generously.
  • Bake for 50 minutes or until the chicken is beautifully golden brown and fully cooked.
  • Move the chicken and leek mixture to a serving plate, ensuring to keep 1/4 cup of pan juices in the pan. Cover the chicken loosely with foil while it rests.
  • To make Sage gravy, heat the roasting pan over medium-low heat. Stir in flour until smooth. Add stock and sage, whisking constantly for 5 minutes until the gravy simmers and thickens. Mix in thyme and season with pepper.
  • Plate the chicken and leek mixture alongside savory gravy, pumpkin, and broccolini.

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