Baked chicken marinated in mustard and balsamic vinegar

Easy to prepare and with a great taste this chicken dish. The mustard with the balsamic vinegar balance nicely together to give a delicious sauce

Adapted from a recipe of Dina Nikolaou, a prominent Head Cook and food writer in Greece

Ingredients (for 6 people):
2 small chickens (about 1Kg each), cut in portions
3 medium leeks, thinly sliced (I put both white and green part)
400ml chicken stock, lukewarm
200ml of dry white wine
3 tbsp of wholegrain mustard (or one of your choice)
100ml of olive oil
100ml of balsamic vinegar
2 tender stalks of celery, finely chopped
1/2 tsp of ground allspice
salt
pepper

Method:
Put the chicken pieces in a spacious pot with a lid, appropriate for the oven.

Pour over with the wine, the balsamic, the chicken stock and the olive oil. Then add the mustard, the celery, sprinkle with the allspice and season with plenty of salt and pepper. Toss the ingredients well with your hands and arrange the chicken in one layer and make sure it is covered with the marinade.

Cover the pot with some cling film and leave in the fridge for about 5-6 hours to marinate the chicken.

Preheat the oven to 200°C.

Before you start cooking the chicken, put the leeks in a medium saucepan with salt and enough water just to cover them. Leave the leeks to come to the boil in high heat and let them boil for just a couple of minutes just to soften up a bit. Take off the heat and drain in a colander.

Transfer the leeks into the pot with the chicken and cover with the lid. *** If you don't have such a pot, use a spacious pyrex dish and first cover it with some baking paper and then with foil.

Initially bake for 40 minutes. Take the lid off the pot, turn the temperature down to 180° C and continue cooking for another 35-40 minutes, until the chicken is cooked through.

Serve immediately and accompany with steamed rice pilaf.