Chicken with Leeks

-Six chicken thighs

-1 table spoon of oregano

-1 cup cream or mascarpone

-1 leek chopped

-1/4 cup Aceto Balsamico

-200g Parma ham or Black Forest ham, diced

-8 carrots, whole, just cut in half lengthwise

-Parmigiano cheese

-Salt & Pepper

-Crush red peppers (if desidered)

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1 – Marinate the chicken thighs for six hours with the balsamic, oregano, pepper and crush red pepper;

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2 – Mix the chicken with the leeks, carrots and ham. Place everything in a big baking dish;

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3 – Bake it for 30 minutes in 190C / 370F. Keep looking every ten minutes while it bakes because the leeks can start to burn, if starts to burn, just mix with a spoon;

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4 – Take out of the oven and mix the mascarpone/cream and the Parmigiano cheese;

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5 – If your oven have the broiler function, broil for 10 minutes, until it gets all very crispy. If you don’t have this function on your oven, bake it at the highest temperature your oven can get for 10 minutes;

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6 – Serve it. 

Chicken with Leeks

For a better result, marinade chicken in the herbs and balsamic vinegar overnight.

1 Whole Chicken organic and free range (2 lbs) Cut legs, wings, and breasts off and line the pan with these pieces. (Save excess chicken bones to make chicken stock, if desired) 1/2 cup Balsamic vinegar
1 tbsp honey pinch of crushed red pepper pinch of salt
1 tbsp oregano 3 bay leaves 1 whole leek
1 cup cream or mascarpone
Parmiggiano cheese

Chop one normal sized leek up and toss on top of chicken. Really mix and massage the olive oil, salt, pepper, balsamic, honey, red peppers, leek and bay leaves into the chicken.

Cook at 180C (or 350F) for 20-30 minutes. After taking the chicken out of the oven:

Mix the mascarpone and parmiggiano cheese on the baking tray with the chicken.

Place back in oven for 5 minutes to broil if you want it.