Chicken with Leeks

For a better result, marinade chicken in the herbs and balsamic vinegar overnight.

1 Whole Chicken organic and free range (2 lbs) Cut legs, wings, and breasts off and line the pan with these pieces. (Save excess chicken bones to make chicken stock, if desired) 1/2 cup Balsamic vinegar
1 tbsp honey pinch of crushed red pepper pinch of salt
1 tbsp oregano 3 bay leaves 1 whole leek
1 cup cream or mascarpone
Parmiggiano cheese

Chop one normal sized leek up and toss on top of chicken. Really mix and massage the olive oil, salt, pepper, balsamic, honey, red peppers, leek and bay leaves into the chicken.

Cook at 180C (or 350F) for 20-30 minutes. After taking the chicken out of the oven:

Mix the mascarpone and parmiggiano cheese on the baking tray with the chicken.

Place back in oven for 5 minutes to broil if you want it.

Tapenade

1kg pitted black olives
6 sundried tomatoes- chopped
1/2 cup chopped almonds
2-4 teaspoons capers rinsed and dried
2 large cloves garlic
1 teaspoon oregano (fresh pref. But dried is OK at a pinch)
1 teaspoon thyme (as always, fresh is best)
1/2 lemon juiced
1 generous teaspoon sweet chilli
olive oil

Method:
Whiz all (but olive oil) in a food processor. We prefer to leave a bit of texture- it's up to you. Stir in olive oil until the taste and consistency is right for you. Place in covered container and refrigerate. Needs approx'  3 days to 'mature' before using.