Tuesday, September 20, 2011

Chicken and Leeks with Penne, for two

I grew leeks for the first time this year and although they were a bit slow to get started they were ready by September for a good meal or two.
This is a very simple dish to make and it turned out very well.

2 chicken legs
2 cups chicken stock
 1 1/2 cups leeks cut into small rounds
1/2 cup pancetta
Penne, enough for two
Salt and pepper to taste

If the legs have the backs attached cut them off and set them aside for the next time you make stock.
Cut the pancetta into 1/4 inch cubes and fry until crispish, and set aside..
Heat the chicken stock.
Put 2/3 of the leeks on the bottom of an oven proof earthenware dish, add the cooked pancetta then place the chicken legs on top. Pour the stock over the chicken until it is not quite covered. Add the rest of the leeks.
Season with salt and pepper.
Cover and put into a 450 degree oven for 35 or 40 minutes.
If the dish doesn't have a cover, just use aluminum foil.
At about the 30 minutes mark, put the penne into boiling salted water,
When it is done drain and toss with butter.
Put the penne in a pasta bowl.
Take the chicken out of the oven and place a leg on top of each bowl of penne. Spoon the leeks over top of the penne and chicken then add a bit of the chicken stock to the penne and serve.
Simple and scrumptious.