Chicken with Leeks

Method

Warm 2 tbsp of olive oil in a large casserole over a moderate heat. Add 6 chicken thighs, skin-side down, and cook until they’re pale gold in colour – it should take about 7-8 minutes. Make sure that you get some good colour on the skin of your chicken thighs, frying until lightly crisp before you add the other ingredients.

Wash 3 medium leeks thoroughly, shake them dry, then cut them into pieces the length of a wine cork.

Lift the chicken out and add the leeks to the casserole, then cover the pot and let them cook over a low to moderate heat until soft. A matter of 12-15 minutes or so, stirred regularly, should do it. Try not to let the leeks brown; instead, keep them soft and pale. They will be sweeter that way. Add a little garlic in the last couple of minutes if you like. Thyme and French tarragon is also good here.

Pour in a glass of white vermouth, then grate in the zest and squeeze in the juice of a lemon. Pour in 500ml chicken stock and return the chicken thighs to the pan, this time placing them skin-side up.

When the liquid boils, immediately lower the heat so the chicken simmers. Partially cover the casserole with a lid and leave it to cook for about 20 minutes.

Just before you’re ready to serve, pick and chop the leaves from a small bunch of parsley and stir them in, correcting the seasoning as you go.