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.

recipe

• 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