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Maggie Beer

Chook thighs 2

Braised Chook Thighs with Young Leeks, Bay Leaves and Verjuice

Chook thighs 2

Step 1: Preheat a fan forced to 200C

Step 2: Season the skin of the chicken thighs with sea salt and set aside for 15 minutes to allow the chicken to reach room temperature.

Step 3: Place the Extra Virgin Olive Oil into a large non-stick fry pan over a high heat.

Step 4: Once hot, place the thighs into the pan with the skin side down and fry for 5 minutes or until golden brown. Remove and set aside. Keep any fat left behind in the pan and return to the heat.

Tip: Don’t over crowd the frying pan as the thighs will start to stew, it is best to cook the thighs in two batches.

Step 5: Trim the tops off the leeks, keeping them approximately 10 to 12 centimeters long, then cut in half lengthways.

Step 6: Place the leeks and garlic into the frying pan used to brown the chicken and fry for 3 to 4 minutes, then deglaze the pan by pouring in the Verjuice.

Step 7: Reduce this by half then add the chicken stock, chicken thighs, bay leaves, thyme and season with salt and pepper.

Step 8: Place into the preheated oven and bake for 20 to 25 minutes.

Step 9: Remove from the oven and allow to rest for 10 minutes before serving.

Ingredients

  1. 6 large free range chicken thigh skin on and bone in
  2. 6 young leeks 1 centimetre thick
  3. 6 garlic cloves peeled
  4. 80ml 1/3 cup verjuice
  5. 500ml 2 cup Chicken Stock
  6. 6 sprigs lemon thyme

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