Double lemon chicken with charred leeks and dill polenta

Method

1. Heat 2 tsp oil in a medium frying pan or sauté pan over a medium-high heat (you want a pan that will fit the chicken fairly snugly in one layer). Season the chicken, add to the pan skin-side-down and cook for 8 minutes until golden and crisp, then turn over and cook on the other side for 2 minutes. Lift onto a plate.
2. Add the garlic to the pan, cook for 30 seconds, then pour in the stock and add the preserved lemon and lemon zest. Bring to a simmer, then stir in the crème fraîche and season with pepper. Return the chicken to the pan, keeping the  skin on top so it stays crisp. Simmer gently for 18-20 minutes until the chicken is cooked through.
3. Meanwhile, heat a griddle pan over a high heat. Brush the leeks with 2 tsp oil and season with salt and pepper. Cook for 7 minutes on each side until charred and tender.
4. For the polenta, heat the milk and 200g water in a pan, then whisk in the polenta and cook for 3-4 minutes. Beat in the butter and most of the dill, plus salt and pepper. Cut 2 small wedges from the zested lemon, then juice the rest and stir into the chicken sauce. Divide the polenta between bowls and top with the saucy chicken, scattering over the remaining dill and adding the lemon wedges to the side of the plate for squeezing over.