Step 1 Preheat oven to 160 fan.

Step 2 Heat an oven proof, deep frying pan over a medium-high heat with 1tbsp olive oil.

Step 3 Once the pan is hot place the chicken legs skin side down for about 3-4 minutes or until the skin has become golden.

Step 4 Remove the chicken from the pan and set aside. Add the leeks to the pan and lower the heat. 

Step 5 Cook gently until the leeks begin to wilt and brown slightly. Add more olive oil if they are sticking to the pan. Add the garlic.

Step 6 Place the chicken legs back into the frying pan, skin side up.

Step 7 Pour the stock into the pan until it gets near the top of the chicken. You want the crisp skin to still be exposed.

Step 8 Crumble in the Stilton and thyme and cover with a lid. Place in oven for 30 minutes.

Step 9 Remove the lid form the pan after 20 minutes.

Step 10 Serve on a bed of creamy mash and some greens.