Directions
- 1Cut the leeks into pieces.
- 2Place the cut leeks in a bowl.
- 3Wash the leeks thoroughly.
- 4Add olive oil to a hot pan.
- 5Add the leeks to the pan.
- 6Season the leeks with salt and sweat them down.
- 7Pat the chicken dry after salting.
- 8Drizzle olive oil onto the chicken.
- 9Place the chicken skin-side down into a hot pan and press it down firmly to crisp the skin.
- 10Chop up some fresh thyme.
- 11Once the chicken skin is crispy, salt the other side.
- 12Flip the chicken and transfer it to the oven to finish cooking for 5-10 minutes.
- 13Remove the chicken from the pan and add the cooked leeks to the pan to absorb the chicken juices.
- 14Add white wine to the leeks and let it reduce.
- 15Stir in whole grain mustard with the leeks.
- 16Add chopped thyme to the leeks.
- 17Pour in chicken stock.
- 18Add butter to the leeks and mix.
- 19Taste the leek sauce and adjust seasoning if needed.
- 20Season with salt.
- 21Plate the leeks first.
- 22Squeeze fresh lemon juice over the leeks.
- 23Place the crispy chicken on top of the leeks.
- 24Season with pepper.
Ingredients
- chicken
- leeks
- olive oil
- salt
- thyme
- whole grain mustard
- chicken stock
- butter
- lemon
- pepper
- white wine
Equipment
knifecutting boardbowltowelpanovenspatulaplateforkRocco fridge
Tips
- You can separate the chicken into a thigh and a breast if you want.
- Leeks pair well with mushrooms, potatoes, or butter beans.
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