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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.