BRAISED HERB & LEEK CHICKEN


All winter I have been overly obsessed with braising. Lamb, Ribs, Chicken, hell anything I can think of, best believe it is getting braised. For those less familiar with the term, do not worry. I got with a quick spark note for you:

Braising is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some amount of liquid.

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Now, that you are all caught up on some kitchen terminology. Let’s get to the dish! This recipe came about when I discovered that I had to rid my fridge of a lot of veggies before going to waste. I love this recipe… you can tweak it rather easily because it is based more on technique. Add a little of this, leave out a little of that. Go crazy!

Ingredients

3-4 Bone In Chicken Breasts, cut into thirds

2 Leek Stalks, roughly chopped

1 Yellow Onion, diced

4 Garlic Cloves, minced

1/3 cup Sherry Cooking Wine

2 cups of chicken stock

Grapeseed Oil, as needed

Bunch of Fresh Sage, finely chopped

Bunch of Fresh Thyme, finely chopped

Bunch of Fresh Rosemary, finely chopped

Sea Salt and Freshly Ground Pepper to taste

4 Garlic Cloves, minced


Equipment

Dutch Oven | Cast Iron Skillet

(Please note: a skillet that is oven resistant is required for this dish)

Directions

Preheat oven to 350 degrees. In a small mixing bowl, combine all finely chopped herbs and set aside. Generosity season chicken breast pieces, with sea salt, ground pepper and herb mixture. In a dutch oven or skillet over high heat, heat grapeseed oil. Once the skillet and oil are hot, brown the chicken (skin side down) for about 1-2 minutes on each side. Remove from skillet and set aside.

In the same skillet, on medium heat, add leeks and onion. Season with salt and pepper to sweat out the vegetables.

Its important to slice off the leek's dark green ends, trimming to the part where the stalk begins to appear is a pale green color. Although the ends are too rough to eat on their own, even when cooked down, you can save these ends to make a delicious seafood or chicken stock.

Cook until onion becomes translucent. Add garlic and cook until fragrant. Next, coat the vegetables in the Sherry cooking wine and simmer until the alcohol evaporates leaving a savory favor. Combine the chicken stock in the skillet and bring to a simmer. Add chicken back to skillet skin side up. Place chicken in the oven (if using a dutch oven cover with lid or foil for a skillet) for approximately an hour and 15 minutes to an hour and a half (Optional: 10-15 minutes before the dish is done, remove the lid/foil to achieve a nice crispy skin). Remove from oven once the liquid has been reduced by 1/3 and tops of the chicken breast are crispy. Serve over your favorite greens or over my specialty mushroom risotto.

Drop us a line below and let us know what you paired this dish with!

Bianca WadeComment