Georgia Levy's Recipe for Pickle and Dill Chicken with Sour Cream

My collection of recipes gathered from friends, family and the internet. I like finding whole food plant based recipes - plus traditional ethnic recipes and anything a bit unusual.

olive oil 3 tbsp, plus extra to drizzle

leeks 2 medium, sliced into 2cm rounds

garlic 8 cloves, unpeeled

radishes 1 bunch (about 300g), trimmed

baby new potatoes 800g, halved

chicken legs 4

pickle brine 6 tbsp

subheading: For the sauce:

sour cream or creme fraiche 200g

dijon mustard 2 tsp

dill 1½ tbsp, chopped

pickled cucumbers 100g (preserved in vinegar), roughly chopped

pickle brine 5 tbsp, plus extra, to taste

Note: Ingredients may have been altered from the original.

Directions at theguardian.com

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