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Braised Chicken with Leeks
Served with roasted potatoes
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Serves 4
Prep time: 15 minutes Total time: 50 minutes |
- 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
Shopping List
- Bay leaves
- Black pepper
- Extra virgin olive oil
- Garlic
- Red pepper flakes
- Sea salt
Pantry Items
- Wine: Chardonnay
- Dessert: Baked Apples
Suggestions
- 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!!
