Oven-roasted chicken legs with leeks

Ingredients:

• 3 slices bacon, cut into 12mm wide pieces.
• 8 chicken drumsticks (approximately 900 g)
• Coarse salt and freshly ground pepper
• 3 cloves of garlic, crushed into a pulp
• 1 bunch leeks, white and light green parts only, halved lengthwise and sliced
• 2 tablespoons of wheat flour
• 1 cup lightly salted chicken broth
• 1/2 cup cream (10% fat)
• 2 tbsp chopped fresh parsley
• Lemon wedges, for serving

Preparation:

1. Preheat oven to 425°F (220°C). Place the bacon in a large ovenproof skillet and cook over medium-high heat until some of the fat has rendered, about 5 minutes. Push the bacon to one side of the skillet. Season the chicken drumsticks with salt and pepper, then add them to the skillet and cook, turning, until browned, about 5 minutes. Stir in the garlic and leek, then arrange the chicken on top of the leeks and bacon. Place the skillet in the oven and cook until golden brown, 25 to 30 minutes. Check for doneness with a thermometer inserted into the thickest part of a drumstick; the temperature should read 165°F (72°C). Transfer the chicken drumsticks to a platter.
2. Return the skillet to the stovetop and heat to medium-high. Add the flour and cook, stirring, for 1 minute. Pour in the broth and cream and cook, stirring, for 2 minutes. Bring the sauce to a simmer and cook until slightly reduced, about 5 minutes. Stir in the parsley and squeeze in the lemon juice. Pour the sauce over the chicken legs and serve with the remaining lemon wedges.
   
   We recommend cooking deep-fried chicken drumsticks.