Braised Chook Thighs with Young Leeks, Bay Leaves and Verjuice

INGREDIENTS

  • 6 large Free range chicken thigh
  • 2 tbspn Butter
  • 6 Young leeks
  • 6 Garlic cloves
  • 4 Fresh bay leaves
  • 6 sprigs Lemon thyme
  • to season Sea salt and Freshly ground black pepper
Print Recipe

Tip: At least one hour prior, trim leeks and soak them upside down in a jug of water to release any hidden soil.  This saves having to cut the leeks in half to be sure they are clean.

Preheat a fan-forced to 200C

Season the skin of the chicken thighs with sea salt and set aside for 20 minutes to allow the chicken to reach room temperature.

Place the butter into a wide nonstick frypan suitable to go into the oven on medium heat and let the butter begin to sizzle, then add 1 Tbspn of Extra Virgin Olive Oil to inhibit burning.

Once hot, place the thighs into the pan with the skin side down and fry for 5 minutes or until golden brown then turn over for and cook for a minute on the other dise. Remove and set aside. Keep any fat left behind in the pan and return to the heat.

Tip: Don’t overcrowd the frying pan as the thighs will start to stew, it is best to cook the thighs in two batches.

Take the leeks from the water and dry them with a paper towel.

In the same pan, gently fry the garlic turning to colour the garlic all at a medium to low temperature and then add the leeks and fry for 3 to 4 minutes more.

Deglaze the pan with verjuice and add chicken stock, bay leaves, and thyme and reduce by half before adding the chicken thighs. Season with salt and pepper.

Place into the preheated oven and bake for 20 to 25 minutes.

Remove from the oven and allow a resting time of 10 minutes before serving the chicken with the leeks, garlic, and all the juices. This would be perfect to serve on a bed of creamy polenta.