Thursday, May 1, 2008

Crispy-skinned chicken with buttery leeks and cranberry sauce

Ease: 3.5/5. You have to get the chicken in the oven in advance; the sauce and the leeks are also done separately. The recipe is otherwise fairly straight forward. Took around 45mins total as the chicken breasts needed longer in the oven - around 40mins.

Taste: 4.5/5. Really tasty. I substituted the frozen cranberries for cranberry jelly and omitted the sugar. I also used a merlot rather than a shiraz. The flavours work well together. And the recipe works well when halved.

Would I make it again: Yes definitely -Ryan loved it as well. Would probably try harder with the presentation next time though.

Recipe here:

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