Spring Chicken with Caramelized Leeks Recipe

Ingredients

Estimated total cost: €15.16 · €2.53/serving

• 1/4 cup extra-virgin olive oil, divided (use half for cooking and save the rest for drizzling on the finished dish)Est. price €0.25–€0.60
• 2 teaspoons flaky sea salt, divided (seasoning in layers helps to enhance the flavors)Est. price €0.08–€0.20
• 1/4 teaspoon freshly ground black pepper, plus more to taste (add more pepper at the end for a final touch of warmth)Est. price €0.02–€0.06
• 2 teaspoons whole fennel seeds (lightly crush the fennel seeds before using to release their aromatic oils)Est. price €0.10–€0.25
• 1 1/2 cups homemade or low-sodium chicken broth (homemade broth will provide a richer flavor profile)Est. price €0.45–€0.90
• 2 medium leeks, the tender white and pale green sections only, sliced into 1/3-inch rounds (soak in cold water to remove any dirt or sand)Est. price €1.20–€2.50
• 8 bone-in chicken thighs, approximately 4 pounds (searing the chicken thighs before braising adds depth of flavor)Est. price €6.00–€10.00
• 1/2 cup dry white wine (choose a wine you enjoy drinking as it will intensify the dish's flavors)Est. price €0.75–€1.50
• 3/4 pound medium asparagus, trimmed and cut on the bias into halves (roast the asparagus separately for added caramelization)Est. price €2.50–€4.50
• 2 cups shelled fresh peas, from around 2 pounds of pods, or frozen peas, thawed (if using frozen peas, add them towards the end to prevent them from becoming mushy)Est. price €3.50–€6.00

Steps

1. 1

   Inspect the leeks for any dirt and if present, rinse them thoroughly, separating the layers. Afterwards, gently pat them dry. If the leeks are clean, leave them whole without separating the rounds.

2. 2

   In a large skillet, heat 2 tablespoons of oil over medium-high heat until it is hot but not smoking. Place the leeks in the skillet in a single layer and season them with 1/4 teaspoon of salt and a pinch of pepper. Lower the heat to low and cook the leeks, flipping them once, until they turn a light golden color, which should take about 16 to 18 minutes. Once done, transfer the cooked leeks to a plate and set aside the skillet for later use.

3. 3

   Begin by gently crushing fennel seeds using the base of a heavy skillet or pot. Proceed to dry the chicken thighs thoroughly with paper towels, then season them with fennel, 1 1/2 tsp. of salt, and 1/4 tsp. of pepper. In a Dutch oven or large wide saucepan over medium-high heat, warm the remaining 2 Tbsp. of oil. Place the seasoned chicken thighs in the pan, skin side down, and cook until they achieve a deep brown color which should take around 12–14 minutes. Once well-browned, transfer the chicken thighs onto a plate with their skin facing upwards. Remove and discard any excess fat from the pan before proceeding further with the recipe.

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• Cultural note

  This recipe combines the flavors of Mediterranean cuisine with the use of olive oil, lemon, and dill. Leeks are commonly used in French cooking, adding a touch of sophistication to the dish.

• Seasonal note

  Spring is the best time to make this dish as it features fresh seasonal ingredients like asparagus, peas, and leeks that are at their peak flavor during this season.

• Health note

  This dish is a good source of protein, vitamins A, C, and K, and fiber. However, it is high in calories and fat, particularly saturated fat and cholesterol, so it should be enjoyed in moderation.