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Friday, July 28, 2017
Braised Chicken and Leeks
Tender chicken thighs slowly simmered
with leeks and cream. Your home will be filled with appetizing aromas.
4 chicken thighs, skin removed
Salt and pepper, to taste
1 tbsp (15 mL) butter
3 slices of bacon, cut into small pieces
3 cups (750 mL) of leek whites, minced
2 cloves of garlic, minced (optional)
1 cup (250 mL) dry white wine
1 tbsp (15 mL) flour
1 cup (250 mL) 15% cream
Preheat oven to 375°F (190°C).
Using a knife and your fingers, remove the skin from the chicken thighs. Season with salt and pepper. In a large frying pan, brown the chicken in the butter over medium-high heat. Place in a rectangular baking dish. In the same frying pan, brown the bacon for a few minutes and then place on a paper towel. Sweat the leek over medium heat. Pour off the fat and deglaze with white wine. Simmer over low heat for 5 minutes until the leeks have wilted. Add flour to the cream. Pour in the cream, heat, and then pour over the chicken. Top with the bacon. Cover and bake in the oven for approximately 45 minutes. Remove the lid or aluminum foil for the last 10 minutes of cooking time.