One-Pot Mascapone and Leeks with Chicken
September 22, 2011
This is an easy dish that doesn’t require much preparation or watching, plus seems to be a good ones for fussy eaters and is one I have made for friends that are not into being adventurous with chillies or spices.
You need, for 4;
handful of chervil leaves, finely chopped (leave this out if you don’t have it)
1/2 bunch parsley, finely chopped
1/4 bunch mint, torn as small as you can
1 250g tub mascapone
4 chicken breasts/thighs skin on
6 leeks/12 spring onions
1 glass white wine
black pepper and sea salt
1. Heat the oven to 180c, then mix your chopped herbs and cheese and season with black pepper and seat salt.
If you have skin on the chicken then smooth as much cheese as you can under the skin, if you have skinless then just slice across the chicken breast and spread the cheese into the cut, if using thighs just turn over and smooth the cheese into the thigh.
2. Pop the leeks into the dish you are going to use for baking and pour over the white wine, before seasoning. Then arrange the chicken on top. Add the butter in small chunks over the chicken.
3. Roast for 20-25 minutes until the tops are crispy and the cheese is melty.
Enjoy with new potatoes and green vegetables.