Recipe for braised chicken thighs, Chicken Thighs Braised with Leeks and Tarragon, involves slow-cooking succulent chicken thigh meat. Start by purchasing them bone-in, and remove the skin before preparing. Favorite spring vegetables such as chopped carrots and leeks are added to the pot to cook with the meat. Flavoring with the light herb tarragon gives this dish a final spring-like touch.Â
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Recipes for Cooking Chicken Any Time of Year
Chicken Thighs Braised with Leeks and Tarragon
8 chicken thighs, bone-in and skin removed
3/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon butter
4 medium leeks, cleaned and cut into 2-inch lengths
4 carrots, peeled and sliced into 2-inch lengths
1 tablespoon chopped fresh tarragon
2 1/2 cups chicken stock
1/2 cup heavy creamÂ
Heat oven to 350°F. Sprinkle chicken with salt and pepper. In large, oven-proof sauté pan with tight-fitting lid, heat olive oil and butter over medium heat until butter is melted. Add chicken and sauté for 6 to 7 minutes, or until browned. Turn and repeat.
Add leeks and carrots, and cook for another 1 to 2 minutes, stirring well. Add tarragon and chicken stock, and bring to a boil. Remove from heat and cover. Place pan in oven and braise for about 40 minutes, or until instant-read thermometer registers 170°F.
Remove pan from oven. Place chicken and vegetables on platter and cover with foil. Bring liquid in braising pan to a boil on stovetop. Boil and reduce for about 5 minutes. Add cream and stir for another minute. Return chicken and vegetables to sauté pan and gently stir to combine, spooning sauce over chicken. To serve, arrange chicken and vegetables on platter, and spoon sauce over the top. Yields 4 servings.
