Crispy-skinned chicken baked in sweet leeks and cream makes for an easy and extremely comforting dish! Serve with fettuccine pasta or crusty French bread.
Serves: 5
INGREDIENTS
45 grams butter
2 leeks, white and pale green parts only, cut into 5mm rings
6 cloves garlic, thinly sliced
1 tablespoon brown sugar
¼ cup chopped fresh tarragon
500ml good-quality chicken stock
⅓ cup dry white wine
5 bone-in, skin-on chicken thighs
½ teaspoon table salt
½ cup cream
METHOD
Preheat the oven to 170°C.
Melt 25 grams of the butter in a large cast iron pan over a low heat. Add the leeks, garlic, sugar and 3 tablespoons of the tarragon and sweat for 8-10 minutes, or until soft and caramelising. Add the chicken stock and wine and bring to a simmer. Remove from the heat.
Pat chicken skins dry with a paper towel. Rub remaining 20 grams of butter over each chicken skin then sprinkle with a pinch of salt and remaining chopped tarragon. Place chicken thighs on top of leeks and bake for 1 hour, or until chicken is golden brown and cooked through.
Place cast iron pan on the stovetop over a medium heat. Remove chicken from pan and set aside. Add the cream to leeks and simmer for 5 minutes. Return chicken to pan and heat through before serving.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!