This dish saves time because it’s cooked in one pot, and it’s also packed with flavour.
The bockwurst imparts a lightly smoked flavour to the chicken and the acidity in the wine complements the dish overall.
Serve with freshly baked bread for mopping up the juices.
Serves 4
Preparation time: 10 min
Cooking time: about 40 min
30 ml (2 T) olive oil
8 chicken pieces (drumsticks and thighs)
salt and freshly ground black pepper
8 leeks, sliced
3 bockwurst (about 300 g), sliced
juice and grated zest of 2 lemons
250 ml (1 c) dry white wine
3 whole cloves garlic, peeled
30 ml (2 T) roughly chopped fresh parsley
Preheat the oven to 180 °C.
Heat the oil in a large frying pan or ovenproof dish such as a cast-iron pan. Brown a few pieces of chicken at a time and season with salt and pepper. Remove the chicken pieces from the pan and set aside. Fry the leeks and sausage in the same pan for about 3 minutes.
Return the chicken to the pan. Mix the lemon juice and zest, white wine and garlic and pour the mixture over the chicken mixture.
Bake for 30-40 minutes or until the chicken is done.
Garnish with parsley and serve with freshly baked bread or creamy mashed potatoes.