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.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!