Baked lemon chicken

Ingredients

• Whole chicken thighs
• Butter
• Finely chopped cloves
• Finely chopped onion
• Finely chopped leeks
• Chicken stock
• White wine
• Double cream
• Thinly sliced lemon
• Lemon juice
• Rosemary, a few whole sprigs

Methods

Heat the oven and season the chicken thighs well. Place them in a deep roasting tin and roast for 40 minutes until golden and crisp.

Meanwhile, melt the butter in a pan and gently fry the garlic, onion and leeks until soft and translucent. Add the chicken stock and wine, and gently simmer for 10 minutes. Add the double cream and lemon juice, and gently simmer for 5-10 minutes or until the mixture has thickened.

Take the chicken out of the oven, spoon out any fat, and pour the creamy mixture around the thighs to expose the skins. Put the lemon slices around the thighs, scatter over the whole rosemary sprigs and put back in the oven for 20 minutes. Serve the hot dish with rice.