Roast Chicken with Baby Leeks

Ingredients

• 6 baby ‘King Richard’ leeks
• 1 Whole Chicken
• Salt and freshly ground pepper
• 2 c. white wine
• ¼ c. sherry vinegar
• 3 tbsp. Dijon mustard
• 2 tbsp. fresh thyme leaves

Directions

1. Preheat oven to 450°F. Roughly chop leek tops and root bases to yield 1½ cups; set aside. Cut remaining trimmed leeks into 3-inch-long sections, then cut sections in half lengthwise and slice into ¼-inch-thick strips to yield about 3 cups; set aside.
2. Season cavity of chicken with ½ teaspoon salt and ½ teaspoon pepper. Stuff with reserved chopped leek tops and roots. Pat bird dry and truss with kitchen twine. Place in a roasting pan and season skin with ½ teaspoon each salt and pepper. Roast chicken until skin is golden brown and an instant-read thermometer reaches 167°F when inserted into thickest part of thigh, 50 to 60 minutes. Transfer chicken to a plate to rest.
3. Pour off all but 1 tablespoon rendered fat. Place roasting pan over low heat on stovetop and add wine, vinegar, and mustard. Bring mixture to a simmer, stirring to deglaze pan, until liquid is reduced by half, 5 to 7 minutes. Add reserved leek strips, season with salt and pepper, and cook until leeks are al dente, 2 to 3 minutes. Garnish leeks with thyme and serve with chicken.
4. Source: countryliving.com