Baked Chicken with Lemon and Leeks

Baked Chicken with Lemon and Leeks

My family loves chicken- doesn’t everyone? And I know, like me, everyone loves a good chicken recipe that isn’t too difficult or time consuming to prepare. And of course, it has to be delicious!

makes 4 servings

10 bone-in skinless chicken thighs
freshly ground black pepper
1/4 cup olive oil
1/2 cup white wine
1/2 cup chicken stock
1/2 cup freshly squeezed lemon juice
3 tablespoons finely chopped fresh tarragon
4 tablespoons (1/2 stick) unsalted butter
2 cups thinly sliced leeks (1/4-inch pieces) (white and pale green parts only)
3/4 cup heavy cream

Preheat the oven to 350 degrees.

Season the chicken thighs with salt and pepper.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add half of the chicken thighs, and cook until golden brown, about 5 minutes on each side. Remove the chicken from the skillet and transfer to a 3 quart casserole dish. Add the remaining 2 tablespoons oil to the skillet, and cook the second half of the chicken, transferring to the casserole when finished.

In a small bowl, combine the wine, stock, 1/4 cup of the lemon juice, and the tarragon, and pour the mixture evenly over the chicken. Place in the oven and bake uncovered for 25 minutes. Remove from the oven and cover loosely with aluminum foil while finishing the sauce.

In a medium-size saucepan melt the butter over medium heat. Add the leeks, and cook, stirring occasionally, until tender, 8-10 minutes. Stir in the remaining 1/4 cup of lemon juice, then the cream, seasoning to taste with salt and pepper, and continuing to cook for 2-3 minutes. Pour the sauce over the chicken in the casserole dish and serve.