Wednesday, May 26, 2010

Chicken with mushrooms, leeks and ricotta

This one is a hat tip to an earlier recipe.
It's Autumn (Fall) here, so I'm cooking winter-y recipes.

  • 3 kg chicken drumsticks (legs)
  • 2 large leeks - finely sliced
  • 500 g mushrooms - finely sliced
  • 2 cups white wine
  • 500g Ricotta cheese
  1. Preheat oven to 180C (350F)
  2. Line 2 baking dishes with the leeks and mushrooms
  3. Evenly divide the drumsticks between the trays
  4. Pour 1 cup white wine over each tray
  5. Cover each tray with baking paper and foil, to keep some of the moisture in
  6. Bake for approximately 45 minutes
  7. Turn drumsticks, and replace in oven for 15 minutes to brown
  8. Take drumsticks out of trays, and stir through 250g of ricotta in each tray (with the wine, mushrooms and leeks)
  9. Replace drumsticks, and return to oven to heat the ricotta through

I served this with rice, and blanched snow peas.

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