Chicken Thighs And Leeks Recipe
The Chicken Thighs and Leeks Recipe is a hearty, flavorful dish that brings the rustic charm of leeks together with juicy chicken thighs.
Equipment
- Large skillet
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
- Mixing bowl
Ingredients
- 8 bone-in skin-on chicken thighs
- 3 leeks cleaned and sliced into rings
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 cup chicken broth
- Salt and pepper to taste
- 2 tablespoons lemon juice
- Fresh parsley chopped (for garnish)
Instructions
- Heat the Oven: Set your oven to a cozy 375 degrees Fahrenheit (190 degrees Celsius).
- Prepare the Chicken: Season the chicken thighs with salt, pepper, and dried thyme.
- Sear the Chicken: Warm the olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken thighs, skin-side down, and cook until the skin is golden and crispy, about 5-7 minutes per side.
- Sauté the Leeks: Remove the chicken and set aside. Continue using the same skillet to sauté the leeks and garlic until they become tender and aromatic. Sauté until the leeks are soft and fragrant, about 3-4 minutes.
- Deglaze and Bake: Return the chicken to the skillet. Pour in the chicken broth and let it come to a gentle simmer. Move the skillet to your oven, already heated, and let the chicken bake for 25-30 minutes, or until it's thoroughly cooked.
- Finish and Serve: Drizzle lemon juice over the chicken and leeks. Garnish with fresh parsley before serving.
Notes
- Creamy Sauce: Add a splash of cream to the skillet before baking for a richer sauce.
- Spicy Kick: Include a teaspoon of red pepper flakes when sautéing the leeks for some heat.
- Herb Variations: Replace thyme with rosemary or sage for a different herbal note.
- Add Vegetables: Toss in carrots or potatoes for a more filling dish.
- Wine Enhancement: Use a splash of white wine in place of some broth for added depth.