Cock-a-leekie traybake with croutons

Cock-a-leekie traybake with croutons
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, oven time 35 min

Cock-a-leekie is a traditional Scottish soup, typically consisting of leek and chicken stock. This tasty cock-a-leekie traybake is a fun twist on the classic recipe – it’s brimming with flavour but requires less than 15 minutes of prep. It’s also a great way to use up leftover vegetables.

Want to introduce more vegetables to your diet? Then try this vegetarian traybake – a weeknight winner that replaces meat with spiced cauliflower ‘steaks’.

 

Nutrition: per serving

Calories
519kcals
Fat
25.1g (4.8g saturated)
Protein
38.9g
Carbohydrates
20.8g (8.2g sugars)
Fibre
9g
Salt
0.9g
Calories
519kcals
Fat
25.1g (4.8g saturated)
Protein
38.9g
Carbohydrates
20.8g (8.2g sugars)
Fibre
9g
Salt
0.9g

Ingredients

  • 8 free-range chicken thighs
  • 2 large carrots, chopped
  • 3 leeks, sliced in half lengthways
  • 2 fennel bulbs, sliced into 1cm pieces
  • 3 clementines or easy peelers, 2 cut into slices, 2 juiced
  • 200ml white wine or chicken stock
  • Grated zest and juice 1 lemon
  • 2 tbsp wholegrain mustard
  • 5 tbsp olive oil
  • Bunch fresh thyme
  • 2 large pieces sourdough, torn

Method

  1. Heat the oven to 220°C/200°C fan/gas 7. In a large roasting tin, mix the chicken, veg and clementine slices.
  2. Mix the wine or stock with the clementine and lemon juice, mustard and 2 tbsp of the oil, then pour over the chicken. Tuck thyme sprigs under the chicken, season and roast for 35 minutes or until cooked through.
  3. Meanwhile, mix the bread with the remaining oil and the lemon zest and season well. Transfer to a baking tray and cook in the oven for 10-15 minutes, while the chicken is cooking, until crispy and toasted.
  4. Discard the thyme and serve the chicken sprinkled with croutons.

delicious. tips

  1. Your favourite root vegetables can be used in place of carrots, leeks and fennel – try parsnips or add broccoli florets for the last 15 minutes.

    Any leftovers will keep covered and chilled in the fridge for up to 2 days.

Recipe By

Sophie Austen-Smith and Jules Mercer

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