Master this basic technique of browning—then braising in liquid—and you’ll find that it is super easy to swap out or add ingredients in about a million different ways. Sub onions or tomatoes for the leeks; throw in summer squash, mushrooms, or fennel…the possibilities are endless!
4 chicken thighs
4-5 cloves garlic
1.5 C chicken stock
Olive oil, salt & pepper
Pre-heat oven to 400F. Heat large, oven-proof skillet over medium heat; add 2T butter and a drizzle of olive oil.
Pat chicken thighs dry; salt & pepper both sides liberally. Once skillet is hot and butter is foamy, place chicken thighs skin-side down in pan and leave undisturbed for 8-10 minutes.
While chicken is browning, prep leeks by washing and slicing into thin rounds. Peel and smash garlic cloves.
Flip chicken thighs once skin is brown & crispy, brown 5-6 minutes more on other side. Remove to plate.
Add leeks and garlic to now empty pan, stir to coat. Cook 2-3 minutes. Add chicken stock and stir to release any bits that may have stuck to the bottom.
Nestle chicken thighs back into mixture, skin-side up. Place skillet in oven and roast for 30 minutes or until meat registers 175F. Remove thighs and whisk in remaining 2T butter to thicken sauce, or alternatively, simmer sauce over medium heat on stove top.
Once cooked, chicken can be served with sauce with a side dish or crusty bread. My husband doesn’t like the texture of cooked leeks, so we’ll often whiz the sauce to a creamier consistency. An addition of acid is often very nice, like a squeeze of lemon or dollop of creme fraiche.
Don’t like dark meat and want to sub chicken breasts? We recommend split breasts (bone-in/skin-on), cut in half for more even cooking. Look for an internal temp of 160F. Enjoy!