January 14, 2010

braised-chicken-with-leeks
Braised Chicken with Leeks
Served with roasted potatoes
Serves 4
Prep time: 15 minutes
Total time: 50 minutes

    Shopping List

  • 4 medium leeks
  • 2 lbs. potatoes (we like Yukon Gold)
  • 1 bunch flat-leaf (Italian) parsley
  • 6 skin-on chicken leg/thigh pieces
  • 1 crunchy loaf bread

    Pantry Items

  • Bay leaves
  • Black pepper
  • Extra virgin olive oil
  • Garlic
  • Red pepper flakes
  • Sea salt

    Suggestions

  • Wine:  Chardonnay
  • Dessert:  Baked Apples

    Game Plan:

  • When you walk in the door
    • Don’t refrigerate the chicken
    • Preheat the oven to 425F
    • Get out Pantry Items
    • Get out Tools
    • Assemble the ingredients
    • Open the wine and refrigerate
  • Prep
    • Clean the leeks. Remove any tired outer leaves. Trim off the ends.
    • Cut the leeks into 1/4 inch rounds
    • Peel and rinse the potatoes.  Cut them into 2-inch chunks.
    • Peel and coarsely chop 3 cloves garlic.
    • Rinse and pat dry the parsley.  Pluck 1 cup leaves.
    • Pat the chicken dry.
  • Start Cooking
    • Put the potatoes in the roasting pan.  Sprinkle them with the garlic and drizzle with 3 tbsps. olive oil.
    • Season generously with salt and pepper.  Shake the pan to roll around the potatoes and garlic so they’re mixed, and coated with oil.
    • Put the potatoes in the oven and roast until golden, 30-40 minutes.
    • Put 2 tbsp. olive oil in the Dutch oven over medium heat.
    • When the oil is hot but not smoking, add the chicken.
    • Sprinkle the chicken with salt and pepper and brown it on one side, which will take about 5 minutes.
    • When the chicken is brown, turn each piece.  Season with salt and pepper and brown the other side, which will take 5 more minutes.
    • Stir the potatoes in the oven!
    • Remove the chicken from the pan and add the leeks.  Stir, getting up all those nice brown bits from the pan as you do.
    • Salt and pepper the leeks, stir, cover and cook until they’re softened, about 8 minutes, stirring occasionally.
    • When the leeks are softened, return the chicken to the pan, nestling it among the leeks.
    • Add 2 bay leaves and pour ½ cup water into the Dutch oven.  Stir, cover and cook for about 20 minutes.
    • Stir the ‘taters again!
    • Check the chicken and turn each piece.  Add a few tablespoons water if the leeks and chicken are sticking.
    • Set the table.  Slice the bread.  Pour yourself a glass of wine and put the bottle on the table.
    • Coarsely chop the parsley.
    • Check the potatoes, which are certainly done.  Transfer them to a bowl, scatter the parsley over them and stir.  Take them to the table.
    • Garnish the chicken in the Dutch oven with parsley sprigs, and take it to the table. Don’t forget a hot pad on the table. Dinner is ready!!
  • Wow that was fast, let’s eat!

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