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white wine chicken with baby leeks and green olive dressing

Delicious. Nice and light, flavourful and a must try. I love cooking with leeks, they have great consistency and are full of flavour without the after taste of onions.


  • 4 x cloves garlic, sliced
  • 1 x tablespoon lemon zest
  • 3/4 (180ml) dry white wine
  • sea salt and cracked black pepper, plus extra
  • 2 x 200g chicken breast fillets, trimmed
  • 250g chat (baby) potatoes, thinly sliced
  • 100g baby leeks trimmed
  • 40g butter, chopped
  • baby basil leaves, to serve
    green olive dressing
  • 1/4 cup (60ml) olive oil
  • 1 x teaspoon lemon zest
  • 100g green Sicilian olives, finely chopped
  • 1 x tablespoon white balsamic vinegar

Preheat oven to 200 C (400 F). To make the green olive dressing, place the olive oil, lemon zest, olive, vinegar and salt and pepper in a mixing bowl to combine. Set aside.
Place teh garlic, lemon zest, wine, salt and pepper , and chicken in a bowl and mix to combine. Set aside for 10 minutes.
Layer 2 x 30cm x 40cm pieces of non-stick baking paper on a tray and fold 3 edges in to form an envelope, leaving 1 edge open. Place the potato, leek, chicken and butter in the parcel and fold the remaining edge to enclose. Bake for 30-35 minutes or until the chicken is cooked through. Carefully open the parcels and top with the dressing and baby basil leaves to serve.

Serves 2

Donna Hay

One thought on “white wine chicken with baby leeks and green olive dressing Leave a comment

  1. I’ve wanted to make this ever since I saw it in the Donna Hay magazine. I finally got to try it out last night, and it was deliciously Donna! Smart, simple and scrumptious! I love it!

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