Braised Chicken with Leeks
Feels good to be back in the kitchen creating. I had a gorgeous weekend testing recipes for my blog and cooking for my family. From homemade monkey bread to fresh pasta - it was a glorious affair with just the stove and I.
It's no secret I love the cold weather. The colder and snowier the better in my opinion. That love of the cold weather coincides with the warmth and comfort of wintery dishes that I long for.
I really wanted something rustic with a little French influence for this chicken dish. Chicken can be SO boring and repetitive, but when it's not, it is amazing. This recipe is just that: AMAZING.
Braised Chicken with Leeks
Prep Time: 20 mins
Total Cook Time: 35-40 mins
4 whole chicken leg quarters, split and trimmed
6 Tbsp butter
2 Tbsp extra virgin olive oil
1 Tbsp kosher salt
1/2 Tbsp black pepper
3 large leeks, sliced
5 cloves garlic, thinly sliced
2 Tbsp fresh parsley, chopped
2 Tbsp fresh tarragon, chopped
1 1/2 cups frozen peas
1 cup chicken stock or broth
1/2 cup white wine
salt and pepper to taste
Split and trim your chicken quarters of extra fat. (If you don't feel comfortable with butchering, you can buy bone in thighs and legs) Coat generously with salt and pepper on all sides.
Cut off the white and dark green of the leeks and discard. Split leeks down the center and wash in between layers very well. Allow to dry on paper towels for a few minutes, then chop in 1-2 inch pieces.
Thinly slice 5 cloves of garlic, chop parsley and tarragon and add to a bowl with the chopped leeks.
Preheat oven to 425 degrees.
In large skillet heat 2 TBSP of butter and 2 TBSP of olive oil over fairly high heat until the butter starts to brown. Add chicken pieces skin side down and allow to sear for approximately 4-5 minutes or until skin is golden brown and crispy. ** Flip and sear other side for 1-2 minutes. Remove from skillet and place in a roasting pan.
In the same skillet, reduce heat to medium high and add 4 TBSP of butter. Throw in the leeks, garlic and herbs - season with salt and pepper. Saute for 2-3 minutes and add frozen peas. Saute for another 2 minutes and add the white wine. Allow the wine to cook off for a minute and then add the chicken stock. Simmer for 1-2 minutes more and pour over the chicken in the roasting pan. Try to push the veggies off of the skin so that it will continue to crisp in the oven.
Bake in a 425 degree oven for 25-28 minutes or until meat registers 160 degrees on a meat thermometer.
Turn your broiler on high and broil for 3-5 minutes (depending on broiler - always watch!!) until skin is nice and browned and veggies get a little char on them.
**CHEF NOTE: Try not to move meat when searing, allow it to just do it's thing and the skin will naturally release from the pan on it's own!
##SERVING SUGGESTION: This dish would go great alongside Garlicky Mushroom Rice, Tangy Chived Potatoes or Creamy Garlic Potatoes.