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Ingredients
- 750 G frozen petit pois
- 2 T olive oil+ extra
- 400 G leeks 3cm slices
- 2 t salt flakes + extra
- 2 cloves fat garlic minced
- Small bunch of dill torn up
- 4 T dry white vermouth
- 8 chicken thighs skin on bone
Ingredients
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Instructions
- Spread peas, leeks, garlic, vermouth, salt oil and most of the dill in a large roasting dish
- Arrange chicken thighs on top, drizzled with a little oil and a sprinkling of salt flakes
- Roast at 200 C for 45 minutes.
- Give the peas a gentle stir to submerge and return to oven for a further 30 minutes.
- Scatter with remaining dill and serve with new potatoes.