- Preheat oven to 170°C fan assisted or 190°C without a fan (gas 5).
- Remove the chicken from the packaging and rub with a little schmaltz and sea salt.
- In a flameproof casserole dish over a low heat, slowly crisp the chicken skin side down until rich and golden then set aside.
- In the same dish, soften the onion and garlic over low heat for 3 to 4 minutes, cover with the rice, leeks and the chicken stock. Check the seasoning, then sit the chicken on top of the rice skin side up. Cover with a lid and cook in centre of the oven.
- After 30 minutes, remove the lid and dot the garlic butter over the rice and continue to cook uncovered for another 15 to 20 minutes until the rice is tender and moist, the chicken crisp and thoroughly cooked.
introduction
method
to serve:
- Serve with a glass of chilled white wine.
