Preparation Time 20 minutes
Cooking Time 1 hour 10 minutes
Difficulty Level: Very easy
6 whole chicken legs
4 tbsp olive oil
2 tbsp butter
2 tbsp honey
2 tbsp Demerara or dark brown sugar
5 tbsp Orange & Lemon white balsamic cream Kalamata Papadimitriou
3 leeks, cleaned, trimmed and cut into 6 pieces each
400 gr baby potatoes, cut into 4, lengthwise
250 gr chicken stock
Freshly Ground Pepper
On a cutting board, using a sharp knife, halve the chicken legs into two pieces each.
Place a non-stick frying pan over high heat and add 2 spoonfuls olive oil.
Sear the chicken legs thoroughly from all sides, sprinkling with salt and freshly ground pepper.
When the chicken legs are ready, transfer them to a non-stick baking tray; add the honey, brown sugar and Orange & Lemon white balsamic cream and mix to coat the pieces well.
Return the frying pan over high heat and add the remaining olive oil and the butter.
Sauté the leeks together with the baby potatoes for 3-4 minutes, seasoning with salt and freshly ground pepper.
Add the baby potatoes and the leeks in the baking tray with the chicken legs; pour over the chicken stock and bake in a pre-heated oven at 180οC for 1 hour and 20 minutes.