Braised Chicken Thighs with Leeks
This braise lives in that in-between moment of early spring, when the light feels brighter but the air is still chilly enough to crave something cozy. Chicken thighs replace heavier red meats, and a splash of white wine keeps the sauce feeling bright and lively. Sweet, melting leeks hint at tender spring alliums just around the corner, while butter beans make the dish hearty and complete without weighing it down. Finished with lemon and a handful of soft herbs, it’s the kind of meal that still warms the kitchen like winter cooking, but tastes unmistakably like the start of spring.
Ingredients:
4 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 TBSP olive oil
3 large leeks, white and light greens parts only (about 1 pound), halved lengthwise, cleaned well, and sliced into ½-inch half-moons
3 garlic cloves, thinly sliced
2 TBSP dijon mustard
½ cup dry white wine
1½ cups chicken broth
1 (15 oz) can butter beans, drained and rinsed
1 TBSP unsalted butter
1 tsp lemon zest
3 TBSP chopped fresh tarragon
3 TBSP chopped fresh chives
Directions:
Preheat the oven to 350°F. Pat chicken thighs dry and season all over with salt and pepper.
Heat olive oil in a shallow Dutch oven (a deep one will work, too) over medium-high heat. Add chicken skin-side down and cook until the skin is golden and crispy, 8-10 minutes. Flip and cook the second side for 2 minutes. Transfer to a plate.
Reduce heat to medium. Add the leeks and a big pinch of salt to the pot and cook, stirring occasionally, until very soft, 6-8 minutes.
Add the sliced garlic and cook, stirring, until fragrant, about 1 minute.
Stir in 2 TBSP Dijon mustard. Pour in ½ cup dry white wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer until reduced by half, about 2 minutes.
Add 1½ cups chicken stock and bring to a simmer.
Nestle the chicken thighs into the leeks skin-side up. The liquid should come about halfway up the chicken – not covering the skin.
Transfer to the oven uncovered and braise until the chicken is very tender and cooked through, 40-45 minutes.
While the chicken cooks, combine creme fraiche, whole grain mustard, and lemon zest in a medium bowl.
Transfer the pot back to the stovetop over medium heat.
Add butter beans and simmer until the beans are heated through and the sauce thickens slightly, 5-6 minutes.
Stir in a squeeze of lemon juice, 1 TBSP butter, 2 TBSP chopped tarragon, and 2 TBSP chives. Taste and adjust seasoning with more lemon juice, salt, and pepper.
Spoon the leeks and butter beans onto plates or into shallow bowls and place chicken thighs on top. Sprinkle with more tarragon and chives. Serve with a dollop of mustard creme fraiche and a drizzle of good olive oil.