Chicken Legs with Leek

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Ingredients

2	chicken legs
3 stalk(s)	leek, trimmed and sliced
2 tbsp	soy sauce
3 tbsp	medium dry sherry
	hot chilli powder
	salt
	rapeseed oil

Method

Preparation time: ca. 10 min / Cooking / Baking Time: ca. 45 min Resting time: ca. 30 min / Grade of difficulty: easy / Calories per portion: n/a

Rub the chicken legs with oil and salt and generously with chilli powder. In a bowl, combine the leek with soy sauce, sherry and a dash of oil. Leave both to steep for 30 minutes.

Preheat the oven to 160°C.

Put the leek with the marinade into an ovenproof dish and place the chicken legs on top. Roast for 30 minutes, afterwards switch the heat to 220° and roast for another 15 minutes. When the leek turns too dark, add a dash of sherry and stir the leek a bit.

When the chicken legs are golden brown, serve with rice or potatoes.

Note:
By this method with the chilli powder and medium heat first and high heat in the end, the chicken flesh is very juicy and mild and the skin crisp and tangy.