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How to make Roast chicken and leek with sage gravy

Yield = 8
Prep time: 0:15
Cook time: 0:55
Total time: 1:10

Ingredients

  • 3 leeks, trimmed, thickly sliced
  • 500g mixed mushrooms
  • 8 chicken marylands
  • 100g butter, chopped
  • 1/4 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 500g kent pumpkin, cut into wedges, roasted (skin on), to serve
  • 1 bunch broccolini, steamed, to serve

Sage gravy

  • 1/4 cup plain flour
  • 3 cups salt-reduced chicken stock
  • 1/4 cup fresh sage, finely chopped
  • 2 tablespoons fresh thyme leaves

Method

  • Step 1 Preheat oven to 200C/180C fan-forced.
  • Step 2 Place leek and mushroom in a large flameproof roasting pan. Toss to combine. Arrange chicken over vegetables. Dot with butter. Pour over oil and vinegar. Season.
  • Step 3 Bake for 50 minutes or until chicken is golden brown and cooked through.
  • Step 4 Transfer chicken and leek mixture to a serving plate, leaving 1/4 cup pan juices in pan. Cover chicken loosely with foil to rest.
  • Step 5 Meanwhile, make Sage gravy: Place the roasting pan over medium-low heat. Add flour to pan juices, whisking until smooth and combined. Whisk in stock and sage. Cook, whisking constantly, for 5 minutes or until gravy comes to a simmer and thickens. Stir in thyme. Season with pepper.
  • Step 6 Serve chicken and leek mixture with gravy, pumpkin and broccolini.