Provencal chicken wings
Skill level: Easy peasy
Full of Mediterranean flavour, this quick and easy supper has everything cooked together in one dish. You'll need to buy large wings with plenty of flesh on them or use 8 small thigh portions instead. Herbes De Provence is a fragrant mix of dried herbs including rosemary, thyme, marjoram and oregano but if unavailable just used mixed dried herbs instead.
- 2 large baking potatoes, peeled and cut into small chunks
- 4tbsp olive oil
- 8 garlic cloves, unpeeled
- 800g large chicken wings
- 1tbsp dried Herbes De Provence
- 2 leeks, trimmed and sliced
- 4 spring onions, trimmed cut into lengths
- 150ml chicken stock
- Salt and freshly ground black pepper
- Few sprigs fresh rosemary
Add a splash of dry white wine and a spoonful of Dijon mustard to the chicken stock for extra flavour.
- To start this chicken wing recipe preheat the oven to 200°C/400°F/Gas Mark 6. Par-boil the potatoes in a pan of lightly salted boiling water for 5 mins. Drain well and place in a large roasting tin. Add the garlic cloves and drizzle over half the oil.
- Place the chicken wings in the roasting tin and brush with the rest of the oil and sprinkle over the dried herbs. Roast for 30 mins.
- Add the leeks and spring onions to the tin and pour over the stock. Season with salt and freshly ground black pepper and return the tin to the oven for a further 15-20 mins until the leeks are just tender and the chicken and potatoes are golden brown and cooked through. Serve garnished with fresh rosemary.