This recipe plays on the classic interplay between the slight sweetness of leeks and the natural acidity of tomatoes. During cooking, the leeks soften and release sugars that caramelize, and the tomato sauce is reduced to a rich, thick broth.
These two components keep the chicken juicy and give it a characteristic homey feel. The balance between vegetables and protein creates a dish with a multi-layered flavor that is both light and filling.
Don't miss the interesting culinary tip at the end of the recipe!
Necessary products
- 2-3 leeks (cut into rings)
- 400 g crushed tomatoes (fresh or canned)
- 100 ml warm water
- 3-4 tbsp oil or olive oil
- 1 tsp red pepper
- Black pepper to taste
- Fresh parsley for sprinkling
Method of preparation
Arrange the well-cleaned chicken legs in a deep pan. Distribute the sliced leeks evenly around them.
In a separate bowl, mix the crushed tomatoes with the water, oil and spices (black and red pepper). Mix well and pour over the meat and vegetables in the pan.
Cover the pan with aluminum foil or a lid and bake in a preheated 200°C oven for about 40 minutes.
Then remove the foil and bake for another 15-20 minutes, until the sauce thickens and the chicken acquires an appetizing brown color and begins to easily separate from the bone.
Culinary advice from Vlanel
For an even richer flavor, you can add a pinch of sugar to the tomato sauce. This will balance the acidity of the tomatoes and highlight the natural sweetness of the roasted leeks. Bon appetit!
